Damson for a damn delicious strudel!‏

Damson for a damn delicious strudel!‏

I know that right now you are thinking about what this Damson is… Have you ever seen a kind of long fruit often tapering off with flat, pointed pit which comes away easily? Still confused? It is red, but mostly dark blue with a lighter circlet and yellow-brown flesh.

We are talking about Damson, as plum. Its main benefits is the firmness of its flesh which means it transports well, stores well, and is good for cooking or baking as it keeps its shape. Some of the most important health benefits of damson plums include their ability to improve the digestive system, lower cholesterol, protect against heart disease, strengthen the bones, increase energy, optimize your sleeping patterns, decrease your risk of certain types of cancer, and boost the immune system. Despite a pronounced sweetness, it has succinct sharpness and a characteristic flavor. In addition to being eaten fresh, it can be preserved, frozen or cooked. Cooked? Yes, here you are Damson in a recipe:

Damson Strudel


  • 270 g fine whole wheat flour
  • 25 g yeast
  • 50 ml milk
  • 70ml light cream
  • 1 Tbs cane sugar
  • 1 egg
  • Pulp of 1 vanilla bean
  • Pinch of coarse salt
  • 1 Tbs grated lemon zest


Block of butter


  • 170 g butter
  • 20 g whole wheat flour




  • 500 g damsons
  • 2 Tbs honey
  • 1 tsp cinnamon
  • 3 Tbs breadcrumbs
  • 1 egg yolk


Cooking Method


For the dough, the evening before sieve the flour into a bowl, make a well, and crumble in the yeast. Gently heat the milk and cream and pour onto the yeast. Add the sugar, mix inwards with flour from the edge, cover, put in a warm place, and leave to rise for 30 minutes.
Add the remaining ingredients and knead to form a fairly firm dough. Put the dough in the refrigerator and leave to rise overnight.
Take the butter out of the refrigerator.
For the block of butter, the next day mix the butter and flour. Roll the dough out thinly on a floured work surface. Then place the block of butter on the dough and wrap it, pressing the edges down well. Fold the flaky pastry again and roll out so that there are three layers.
Now roll the pastry out to form a rectangle, approximately 30 x 70 cm.
for the filling, pit and chop the damsons, and mix with honey and cinnamon.
Sprinkle the pastry with breadcrumbs and spread the damsons over it. Roll up the strudel, brush with egg, and bake in the oven at 200°C for about 25 minutes, or until golden brown on the top.

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