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 just love blueberries and your bars look simply incredible!!
These bars are so awesome!! Gorgeous!
holy cow these look fabulous! i need more blueberries in my life, and quick- i’m already onto peaches so hoping i didn’t miss out 🙂
These pie bars look amazing! I`m wishing I had blueberries right now!
I love pie bars!! They look so delicious 🙂 I am loving this recipe!
Yum these are gorgeous. Love the changes you made.
Tried it, tasted awesome! Thanks for the recipe!!
beantownbaker — September 26th, 2013 @ 8:47 am
So glad you enjoyed the recipe!
Made these and my family ate them in one day! Thanks for the great recipe!!
beantownbaker — October 6th, 2013 @ 8:11 pm
So glad you enjoyed these. I have made them a couple times with different fruits and they’re always a hit.
Made these this past weekend using blueberries and blackberries in equal parts. I love the ease of the crumb crust and top. The only thing I will change when I make them again will be to add lemon juice and zest to the filling. I like the tartness of lemon with blueberries. Will make these with peaches when they are in season. Easy and tasty…thanks!
beantownbaker — April 27th, 2014 @ 2:47 pm
I’ve made these with peaches and they’re delicious – definitely do that this summer.
Tried these today because I needed to clear out some frozen blueberries. Used a small rectangle Pyrex dish instead, which worked fine. Added a bit of fresh grated nutmeg. Cut into 12 squares and served with ice cream. This is a keeper!
beantownbaker — September 2nd, 2014 @ 7:25 pm
Love fresh nutmeg! Sounds great.