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. 
I think I use my apple corer once a month but the time it saves me is so worth storing it!
The pie looks beyond delicious. I haven’t been feeling apple desserts this year but this is one I could get into.
I am making Thanksgiving dinner for the first time this year and I think this pie is definitely going to make it to my table!
This pie would def be great for Thanksgiving dinner Sarah!
This pie looks incredible! My husband loves apple pie and I am planning on making this for him!
Um seriously-this looks ridiculous! I always think that my moms apple pie is the best but…
I’m not a huge fan of apple pie (I make it for a certain someone I live with), but an apple pie with a crisp-like topping and spiced filling is one I could definitely get behind.
And I seriously want one of theose peeler/corer/slicer things. Every year I go to Freeport and inevitably someone in LL Bean is demo-ing one.
Now that’s a delicious apple pie!I saw your blog from the foodie blog roll and I like what you have here.if you won’t mind I’d love to guide Foodista readers to this post.Just add the foodista widget at the end of this post and it’s all set, Thanks!
Looks delcious! I love my apple peeler/corer/slicer machine. I use it for crisps, apple cakes, applesauce, etc. My husband packs my lunch too…it is nice to be spoiled!
We LOVE apple desserts in our house…I’ve bookmarked this delicious looking pie and will try it soon! : )
Beautiful treat. Look so yummy.
Ok it’s been decided….I’m making this for Thanksgiving! Amazing!!!
What an awesome twist on apple pie! It looks stellar Jen. Bravo!