Plum Rolls Recipe (Zwetschgenschnecken)
The theme for our latest dinner club was German food. I wanted to make an authentic German dessert. Of course, my first thought was German chocolate cake. But I thought it would be too expected and wanted to find something else. I headed over to Allrecipes.com to find something tasty. I’m not sure how authentic these are, but they sure tasted great.
I’ve actually never had plums before so I didn’t know what to expect. I would say that if a peach and a cherry had a baby, it would be a plum.
The dough for the plum rolls is a cream cheese based dough (similar to the dough used here), which I’m a big fan of! I actually made the rolls at my house but baked them at the dinner club. We always watch a movie, so the rolls baked while we were watching the movie and then I served them hot with ice cream on top. Everyone ate these right up! The almonds add a great flavor and texture combination
German Plum Rolls (Zwetschgenschnecken) – from Allrecipes.com
1 cup chopped almonds
1 1/3 cups cream cheese – I used Tofutti Better than Cream Cheese
1/2 cup milk – I used soymilk
1/2 cup vegetable oil
1 pinch salt
5/8 cup white sugar
1 teaspoon ground cinnamon
4 cups all-purpose flour
1/4 cup baking powder
7/8 cup plum butter – you can find this near the preserves at your grocery store
1 3/4 pounds plums, pitted and diced
2 tablespoons butter, melted
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch springform pan.
Place a skillet over medium-high heat. Toast the almonds in the hot skillet until they turn brown; set aside to cool.
Combine the cream cheese, milk, oil, salt, sugar, and cinnamon in a bowl. Mix in the flour and baking powder; knead together until smooth. Place the dough on a lightly floured surface, and roll the dough into a 20-inch square. Spread the plum butter, plums, and toasted almonds over the dough. Roll the dough up tightly like a jelly roll. Cut into 12 even slices. Arrange rolls in prepared pan. Brush butter over top of the rolls.
Bake in preheated oven until golden brown, 40 to 55 minutes.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Those are adorable! I love the idea of lemon meringue cupcakes.
They are adorable!! Great job and I am glad you had success with the recipe.
Congrats on a successful challenge!
OMG, are they cute! Like little porcupines. So glad it turned out for you. Fab job!
I really liked your idea of making the cupcakes. No cutting up and great single sized servings. They look just great.
Makes me wonder– why didn’t I think of that?
Hey~ I made lemon maringue cuppies too! I am so sold on making pies this way in the future- very fun. Love the spikies- great job.
Your LMP looks great! I love the cuppies
LMP cuppys rule! ::high five:: love all the pictures of your process… great job!
I really like the little pies everyone is making..now I want to redo mine.blessings,
marye
http://bakingdelights.com
Oh so cute! I had considered trying my second attempt in a cupcake tin… until I waited until the last minute, that is! 🙂
Congrats! These look fabulously divine!
Ah ha, another fellow Boston baker! Your tarts are beautiful! Love the peaks on the meringue!
Those are so perfect!
PS: I have those red measuring bowls. I love them! 😀
so SMART to have all of your ingredients out FIRST. I really should know this by now.
Ooooh, I love your cupcake-pies. How’d you make the meringue spikey?
And what did the husband think of the final product?
your little ones are adorable. Great job on your challenge!!
your lemon meringue cupcakes are so cute! job well done! 🙂
They’re so cute!! Great job!! :O)
i had that crust shrinkage problem too. it’s a bummer.
———-
kate
http://www.thecleanplateclub.net
Dolores – I just spread the meringue around and then using a spatula, pressed it into the meringue and pulled it out and voila! Spikes!
Your little cupcakes are adorable! That was a great idea!
Your little tarts lok just lovely. well done!
a challenge executed incrediblely well!
They look just perfect!!
Nice job!
Too cute! Love the cupcakes. I want one!
My crust did the same thing! Your cupcakes look great though!
~Carrie from bakersbakery.wordpress.com
Your “pie-cups” look perfect. Great job!
Jane of VeganBits.com
Very cute! Did you turn away and silently mock your husband “my mom makes a great…”, no of course you wouldn’t have, I must be projecting 🙂
You did a wonderful job on your lemon meringue tarts!
Natalie @ Gluten A Go Go
~ We’re lactose intolerant at our house too.
Nice cupcakes! And if it makes you feel any better, I’ve been a DB’er for a year and friends and family, all non-bloggers, always know what I’m making. They kinda have to since I always tape the recipe up on the kitchen cupboards!
Yayy! I love reading success posts like this! They look great and that’s a good idea to bake them in muffin tins. Well done!
I love your little lemon meringues!
Awesome! I love how differently everyone’s turned out, but these little cuties are so adorable 🙂 Great job!!
So cute! I’m sure everyone enjoyed you addition to the spread!
I love cupcake idea. One big pie seems so messy, these seem neat and tidy. Congrats on another successful challenge!
The shrinking crust always affects my mini cupcake pies too. The trick is to make them overhang the cups enough so that they shrink down to just the right size. Your little pies are darling!
It’s awesome for me to have a website, which is helpful in
favor of my know-how. thanks admin