Plum Strudel

• 250 g strong plain flour, plus extra for dusting
• 2 medium egg yolks
• 75 g butter, melted
• 600 g firm plums, halved, stoned and chopped
• 1 None lemon, juice only
• 50 g light soft brown sugar
• 100 g walnuts, chopped
• 5 tbsp fresh white breadcrumbs
• None None whipped cream, to serve

1. Fix a stand mixer with a dough hook. Sift the flour and a pinch of salt into the bowl of the mixer. Add the egg yolks, 2 tbsp of the melted butter, and 1/2 cup lukewarm water and mix until a dough ball forms. Turn the dough onto a work surface and knead vigorously until smooth and elastic. Shape the dough into a ball, brush with some of the remaining melted butter, and wrap in plastic wrap. Leave to rest at room temperature for 30 minutes.
2. Place the plums, lemon juice, and sugar in a pan and simmer gently for 15-20 minutes until softened. Add the walnuts. Preheat the oven to 425u0b0F.
3. Roll the dough out on a large well floured clean tea towel to a rectangle about 8 x 11 inches. Using greased hands, gently pull the dough out to a rectangle about 16 x 20 inches. Brush the rectangle with some of the remaining butter and sprinkle with the breadcrumbs.
4. Spoon over the plum mixture leaving a 2 inch border all around. Using the tea towel as a guide, firmly roll the long end of the strudel into a log, tucking the edges under the log. Place on a large, greased baking sheet and brush with butter.
5. Bake for 30-35 minutes until the pastry is crisp and golden. Brush the strudel with the remaining butter a couple of times during baking. Serve warm or cold with whipped cream.

flour, egg yolks, butter, firm plums, lemon, light soft brown sugar, walnuts, white breadcrumbs, whipped cream

Taken from recipes-plus.com/api/v2.0/recipes/18280 (may not work)