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.

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6 Responses to “Chocolate Sorbet”

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    Sarah C — April 22, 2013 at 5:16 pm

    Is there any way to make this without an ice cream maker? I love the idea of this chocolate sorbet and was totally on board until the last part. Now I’m very curious and might have to do some googling after my daughter goes to bed.

    • beantownbaker — April 22nd, 2013 @ 5:32 pm

      I just started making ice cream after getting the ice cream attachment for my mixer. So I don’t personally have any experience making ice cream without an ice cream maker. I’m sure it’s been done. If you do make this without an ice cream maker, let me know how it turns out!

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    Jennifer @ Peanut Butter and Peppers — April 23, 2013 at 7:14 am

    Great idea! Love chocolate ice cream and I love you don’t need cream or eggs! Going to try this recipe!

    • beantownbaker — April 23rd, 2013 @ 7:44 am

      Let me know what you think of it. We really enjoyed it!

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    lili — May 5, 2014 at 5:13 pm

    I added 1/4 tsp salt and 1 tsp vanilla. It was delicious.

    • beantownbaker — May 12th, 2014 @ 4:53 pm

      So glad you enjoyed it! I love adding salt to desserts. I will definitely have to do the same next time I make this.

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