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Tue, Jun 19, 2018
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Szilvás lepény / Plum pastry
Szilvás lepény / Plum pastry

Ingredients for filling:

1 lb plums halved cross-wise, with pit removed
2 oz sliced almonds
Cinnamon sugar (mix 2 Tbsp sugar with ½ tsp cinnamon)

For dough:

1 lb flour
1 envelope yeast
1 stick butter
½ cup heavy cream (not sour cream)
4 Tbsp sugar
2 egg yolks
1 whole egg
Grated peel of 1 lemon
1 tsp cinnamon
½ tsp salt


Work butter into flour, add yeast, sugar, cinnamon and salt.  Mix.   Add egg yolks and heavy cream.  Mix well. You will get a sticky dough.  Let it rest for 20 minutes.

In the meantime, butter and flour a baking dish.

Roll out dough and put it in baking dish.  Mix whole egg with a fork, brush the top of the dough with egg mixture and pierce it with a fork.

Fold the half-plums into the cinnamon sugar and cover dough with plums, cut side down.  Lay almond slices over plums and sprinkle leftover cinnamon sugar on top.

Let pastry rest for one hour.  Bake on 350 ᴼ for 40-45 minutes.

Slice when cooled and serve it with vanilla ice cream or whipped cream.


Almonds are missing from the photo due to one family member’s nut allergy.


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