clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
6 Spices Zwetschgen Plunder (mit Quark-Öl-Teig) | Bake to the roots

6 Spices Damson Plums Pastry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 00.25
  • Cook Time: 00:20
  • Total Time: 00:45
  • Yield: 8
  • Category: Pastries
  • Cuisine: German


Delicious sweet treat in late summer: Damson Plum Pastries flavored with six spices like cinnamon, cloves and fennel seeds…


For the plum topping:
21-25 oz. (600-700g) damson plums
1/2 tsp. ground cinnamon
1/4 tsp. fennel seeds
3-4 Szechuan peppercorns
pinch of allspice
pinch of ground cloves
pinch of ground star anise
4 tbsp. cane sugar
For the streusel:
4.2 oz. (120g) spelt flour (Type 630)
1.8 oz. (50g) sugar
2.5 oz. (70g) butter, at room temperature
1/2 tsp. vanilla extract
For the dough:
7 oz. (200g) low-fat curd (Magerquark)
1/3 cup (80ml) rapeseed oil
1 medium egg
1.8 oz. (50g) sugar
10.6 oz. (300g) spelt flour (Type 630)
3 1/2 tsp. baking powder
pinch of salt
some milk for brushing
apricot jam for brushing (optional)


1. Wash, dry, pit and quarter the damson plums. Add the spices – cinnamon, fennel seeds, peppercorns, allspice, cloves, and star anise to a mortar and grate to get a fine powder, then mix with the cane sugar and sprinkle over the plums. Mix well and set aside so the plums can marinate for some time. Move the plums from time to time to mix everything again.
2. For the streusel add the flour, sugar, butter, and vanilla extract to a bowl and rub between your fingers to get different sized streusel. Place in the fridge until needed. 
3. Preheat the oven to 190°C (375°F). Line two baking sheets with baking parchment and set aside. 
4. Add the curd (Quark), oil, egg, and sugar for the dough to a large bowl and mix to combine. Mix the flour with baking powder, and salt and add to the bowl – knead until you get a nice and smooth dough. Divide into 8 pieces, form each piece into a ball, pull apart to create oval rounds with a length of about 5.9 inches (15cm). The edges should be slightly thicker than the centers of the dough pieces. Place them on the baking sheets with some space in between. Place the marinated plums on top, sprinkle with the streusel – try keeping the edges clear of plums and streusel. Brush the edges with some milk and bake for 18-20 minutes until nicely puffed up and golden brown. Take the pastries out of the oven and place on a wire rack. Brush the edges of the still warm plum pastries with some apricot jam (optional) and let cool down. 


Enjoy baking!