Monday, May 21, 2012 at 09:27AM
Bill Shane in Breakfast, Desserts

1 quart Michigan purple plums, pitted and chopped
3 cups sugar
¾ cup water
¼ teaspoon cinnamon
2 tablespoon lemon juice
1 package (8 ounce) fillo dough
½ cup butter, melted
2 cups corn flake crumbs
1 ½ cup coconut, shredded
¾ cup walnuts or pecans, chopped
½ cup powdered sugar, sifted

Combine pitted, chopped plums with sugar, water, cinnamon and lemon juice in heavy sauce pan.  Simmer until mixture is thickened and jelly-like.  Cool.  Brush one sheet of fillo dough with melted butter.  Sprinkle with corn flake crumbs.  Repeat four times.  Spread ¼ of the plum mixture along one 13” side of fillo. Sprinkle ¼ of the coconut and chopped nuts on top of plum mixture. Carefully roll in jelly roll fashion started with filled side of fillo.  Place on baking sheet, seam side down.  Repeat for a total of 4 times.  Brush top with melted butter.  Cut 4 slits on top of strudel.  Bake in 375 F oven for 35 minutes or until golden brown.  When cooled, sift powdered sugar on top.  Cut in 2 inch slices and serve.

Article originally appeared on Michigan Plum Growers (
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