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Plum and cinnamon sheet pan pie
A sheet pan pie with 1 kg of plums between two layers of buttery cinnamon dough, topped with cinnamon sugar and baked for 30 minutes. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 5 min
- Cook time
- 30 min
- Total time
- 35 min
- Temperature
- 180 °C (350 °F)
- Servings
- 4 servings
- Difficulty
- Easy
This traditional homemade plum and cinnamon pie has a kilogram of plums tucked between two layers of buttery dough. The dough, made with powdered sugar, egg yolks, cream, and cinnamon, is divided in half. The bottom layer is sprinkled with breadcrumbs to keep it from getting soggy, then topped with plums and cinnamon sugar. The top layer is also sprinkled with cinnamon sugar, and the pie is baked for half an hour at 180 °C (350 °F).
Ingredients
Dough
Filling
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Instructions
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Place all the dough ingredients in a bowl and mix thoroughly. Knead well and divide the dough into two portions.
Roll out one portion and transfer it to a baking sheet greased with butter. Sprinkle with breadcrumbs to keep the plum juices from making the dough soggy. Arrange the plums on top and sprinkle with a mixture of sugar and cinnamon.
Roll out the second portion of dough and lay it over the plums. Sprinkle this layer with cinnamon sugar as well.
Bake at 180 °C (350 °F) for 30 minutes.
Tip: Pit and quarter the plums so the top layer of dough lies flat without sinking. Mix the lemon zest into the cinnamon sugar used to sprinkle over the plums.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 1062 kcal
- Protein
- 17 g
- Carbohydrates
- 145 g
- of which sugars
- 40 g
- Fat
- 48 g
- of which saturates
- 28 g
- Fiber
- 10 g
- Salt
- 0.7 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Slivkový koláč so škoricou – hotový za 35 minút
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