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 made Quinoa for the first time myself this week. Love the addition of pomegranate. I will have to try it out!
I love quinoa! Never tried it with these ingredients. Great recipe!
I love quinoa, especially in breakfast form! Never had it with pomegranates, yay!
Glad you liked! It’s one of my favorites. Also packages up really nicely for a healthy take-to-work lunch!
I adore quinoa because it is so healthy and so filling!
Yum yum yum! What a yummy looking quinoa dish! I love quinoa, so if you’re looking to find more quinoa recipes, feel free to browse my blog. 🙂
I love the versatility of quinoa – once you start cooking with it, it’s hard to stop . . . we think it makes a great breakfast, too! Warmed with milk, fruit & a little maple syrup or agave? Energy for the day!
I love a good quinoa recipe. This one sounds worth a try.
LOVE quinoa and poms 🙂 this looks like a delicious way to enjoy both ingredients!!
don’t worry, I am officially the last one.
I’m glad you tried it! I love quinoa. I think it’s second to Israeli couscous in my book. And pomegranates — love them. This sounds delicious!
I am surprised by the chicken stock! It seems like it should be a sweet dish. I love quinoa and my husband does too!
I have been reading about quinoa the “superfood” and how good it is for us. I bought some awhile back but hadn’t used it so I decided to try your recipe. OMG! I love it! I didn’t have pomegranate seeds and instead of almonds I used toasted pecans and also added orange zest. I will be using quinoa a lot now. Thanks!