Plum pie: a quick, juicy autumn dessert with just a few cheap ingredients
A quick Bosnian-style plum pie that uses a few inexpensive ingredients and bakes in 30–40 minutes.
Autumn in the kitchen often smells of ripe fruit and warm pastry — and a simple Bosnian plum pie can fill the house with exactly that. This version needs only a few inexpensive ingredients and a short baking time to become a family favourite.
For the pie you will need a few sheets of phyllo pastry, about one kilogram of ripe plums, sugar, a little cinnamon, a few tablespoons of semolina and oil or melted butter. Wash the plums, halve them and remove the stones; if the fruit is very juicy, sprinkle a few tablespoons of semolina to absorb excess liquid.
Assembly and baking
Place some plums along a strip of phyllo, sprinkle with sugar and a pinch of cinnamon, then roll the sheet into a log. Arrange the rolls side by side in a greased baking tin, brush the tops with a little oil or melted butter, and bake in a preheated oven.
Bake at about 200 degrees (≈200°C) for roughly 30 to 40 minutes, until the pastry turns golden and the plums soften and release their fragrant juice. Remove from the oven and let the pie cool for a few minutes before serving.
Dust with powdered sugar if you like. The pie is especially lovely served warm with a spoonful of sour cream or a scoop of vanilla ice cream.
Simple, aromatic and juicy, this plum pie proves that a great home dessert often requires little more than good plums and some patience.
Photo: press material from the event
