Name: Plum Streusel Slices
Yield: Makes Fourteen
Ingredients: 2.5 ml/½ tsp baking powder; 15 ml/1 tbsp lemon juice; 50 g/2 oz/½ cup chopped hazelnuts; 50 g/2 oz/¼ cup sugar; 75 g/3 oz/6 tbsp butter, chilled; 150 g/5 oz/1¼ cups plain (all-purpose) flour; 225 g/8 oz/1⅓ cups plums, stoned (pitted) and chopped; 50 g/2 oz/¼ cup soft light brown sugar; 1 egg yolk; 50 g/2 oz/¼ cup caster (superfine) sugar; 115 g/4 oz/½ cup butter, softened

Preparation info

Makes
Fourteen

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Buttery, nutty, crumbly streusel topping was carried from Eastern Europe with the waves of Emigrants after World War II. This dessert is especially appreciated at Rosh Hashanah, when the plums used are in season. Apple streusel is equally delicious.

Ingredients

225 g/8 oz/1⅓ cups plums, stoned (pitted) and chopped
15

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and base-line a 20cm/8in square cake tin (pan). Put the plums and lemon juice in a pan and cook over a low heat for 5 minutes, until soft.

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Plum Streusel Slices

Ingredients

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