Crisp Plum and Walnut Roll

As this next recipe is not made with homemade strudel dough, but bought filo, it does not deserve to be called a strudel, but it is made in the same way, and the plums make a nice variation on the more usual apple filling.


  • 2 tablespoons fresh white breadcrumbs, fried in butter
  • 150 g (5 oz) walnut pieces, crushed
  • ½ teaspoon cinnamon
  • 4 tablespoons Demerara sugar
  • 500 g (1 lb) plums, halved, stoned, and very thinly sliced
  • 2 sheets filo, about 25 × 30 cm (10 × 12 inches)
  • 4 tablespoons unsalted butter, melted


Mix the breadcrumbs, walnuts, cinnamon and sugar, and mix half of this with the sliced plums. Brush both sheets of filo with melted butter, and scatter the dry plumless mixture between the two sheets.

Heap the plum mixture along the length of the filo, about a third in from the lower long edge. Fold in the two short ends, and the lower edge, and then carefully roll up the parcel.

Place on a parchment-lined baking sheet, and bake in a preheated oven at 180°C/350°F/gas mark 4, for 35 to 40 minutes until golden brown. Serve hot or warm, dusted with icing sugar and accompanied by cream or Greek yoghurt.