Dried Plum Pie (Šljivopita)
Šljivopita, or dried plum pie (prune pie), is a classic Balkan dessert. It consists of dried plums, walnuts, phyllo and simple syrup (agda) working in perfect harmony. An irresistible combo! Shall we?
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Background
As plums are abundant in the Balkans, desserts made with this versatile fruit are plentiful. One of everyone's favorites is šljivopita, or dried plum pie, particularly popular in Bosnia and Herzegovina.
There are many ways to make the plum pie, but this recipe is a favorite. Plums are heated with sugar, added to walnuts, and then the filling is rolled in phyllo like a burek. The final touch is the lemon infused simple syrup (agda) poured over the entire thing.
Unlike fruit pies made with fresh plums, our version uses juicy dried plums, or prunes. They intensify the flavor, and give the pie a rich, jam-like density. This filling, paired with layered phyllo, is an unbeatable match.
Why You’ll Love This Recipe
- Another Simple Syrup Favorite. Enough said!
- A Perfect Harmony. Soft cooked plums meet a nutty walnut layer and crisp pastry.
- Make-ahead Friendly. Although fantastic when just made, this pie is even better after resting (simple syrup intensifies as it cools!).
Ingredients
Here are all the ingredients you'll need for our finger-licking good dried plum pie (prune pie, šljivopita):
- Dried plums (prunes). Look for moist and pliable prunes (dried plums). If all you can find are very dry prunes, soak them in water for 20 minutes until they soften. (Get the pits out if they aren't.)
- Sugar. White granulated sugar. Avoid substitutions.
- Phyllo dough sheets.
- Walnuts. Weigh the walnuts after you remove the shells. Chop about half of them, and grind the other half.
- Butter. Real butter. Avoid substitutions.
- Vanilla Extract. Liquid or sugar forms both work.
- Lemons. Fresh.
Instructions
Here are the steps to make the dried plum pie (prune pie, šljivopita):
Step 1. Heat plums and sugar until sugar melts.
Step 2 Prepare walnuts by chopping, grinding and combining them.
Step 3. Melt butter gently. Preheat oven.
Step 4. Make the filling with plums, sugar and walnuts.
Step 5. Butter two phyllo sheets.
Step 6. Sprinkle some filling on one end of the phyllo sheets. Roll the phyllo tightly around the filling to form a log. Transfer to an oiled pan. Repeat steps for remaining ingredients.
Step 7. Cut the pie into smaller pieces. Brush with butter and bake 25 minutes.
Step 8. Make simple syrup by combining water, sugar, vanilla and lemon and bringing to a boil.
Step 9. Pour the hot syrup evenly over the hot pie. Let it cool completely. Transfer to the fridge after it has cooled.
Recipe FAQs
No.
There are different Balkan recipes that use fresh plums for plum pies. However, the taste of our plum pie depends greatly on juiciness and plumpness of dried plums.
Ground and chopped walnuts give the filling a great texture.
However, you can cut, grind or chop them as you prefer.
Yes, however the pie will lose some of its texture and shape.
Šljivopita lasts several days in the fridge. There is really no reason to freeze it when it's so make-ahead friendly.
Handling
Serving. Šljivopita can be enjoyed warm or cold. Simply take out 2-3 "cigar" pieces, and pour some agda (simple syrup) over it. If preferred, warm it up for a few seconds in a microwave, or the oven. If you like, you can serve with a scoop of vanilla ice cream.
Storing. Once fully cooled, transfer šljivopita to a container with a lid (or cover the pan with foil), and transfer to the fridge. Alternatively, if it's winter, you can keep it on a terrace or in a garage. (Keep all the syrup as it will continue to soak in, making the pie even more flavorful with time.) Stored correctly, Balkan dried plum pie lasts up to 7-10 days.
Freezing. After it's completely cooled, transfer the dried plum pie, and all the simple syrup, to a freezer-ware container with a lid. Freeze up to month. Once ready, take out what you plan to eat, and leave it on a counter. Once it reaches room temperature, reheat the pie in the oven for a little bit. Note that most of the crispiness will be gone, and it may get a bit soggy.
Reheating.If you prefer it warm, gently reheat in a low oven, or a few seconds in a microwave so you don’t make the phyllo soggy.
Dessert 💙
Here are a few more desserts dear to our hearts.
Thoughts?
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Prijatno, Dobar Tek, and Bon Appetit!
Dried Plum Pie Recipe (Šljivopita)
Equipment
- 1 Baking pan 12X16 inches (30x40cm)
Ingredients
Dried Plum Pie (Šljivopita)
- 1 cup white granulated sugar
- 2 pounds dried plums or prunes pitted; look for very juicy ones, or soak in water 20 minutes until juicy and soft
- ½ cup water
- 1 package phyllo dough in sheets 1 pound or 18-20 sheets (500 grams); check phllo against the pan and trim to fit.
- 1 pound walnuts half chopped, half ground
- 1.5 cups butter unsalted
Agda (Simple Syrup, Sugar Syrup)
- 3.25 cups white granulated sugar
- 3.1 cups water (about 25.5 oz)
- 1 teaspoon vanilla extract
- 2 lemons one juiced, one sliced into rounds
Instructions
Dried Plum Pie (Šljivopita)
- In a deep sauce pan combine plums, sugar and water. Simmer (and stir occasionally) over low heat until the sugar caramelizes, and the plums soften. Remove from heat.
- In a smaller pot, melt butter over low heat. Preheat oven to 480°F (250°C) (or a bit lower if your oven runs hot).
- Mix chopped and ground walnuts together.
- Layer two phyllo sheets on top of each other, brushing each with butter. Line the long end of phyllo sheets with plums, the thickness of a finger. Then grab approximately two handfuls of walnut mixture and pour over the plums equally. Start rolling phyllo with the mixture tightly, as if rolling a cigar. Transfer the roll into a buttered baking pan. Repeat until you run out of ingredients.
- Once the "cigars" are nestled in the pan, cut across them a couple of times to form tidy 4–6 inch portions. Spread the remaining butter over everything.
- Bake the plum pie for exactly 25 minutes. If your oven runs hot, cover the pie with a baking sheet or foil. Alternatively, bring the temperature down a bit. The pie should be blushing, but not burning.
Agda (Simple Syrup, Sugar Syrup)
- Ten minutes into the pie baking, take a large pot, and combine sugar, water, lemon juice, lemon slices, and vanilla. Bring it to a boil on high. Lower the temperature to medium and boil exactly 7 minutes.
- By this time the plum pie should be baked. Take it out of the oven, and pour hot sugar syrup over the hot pie. Leave it out to cool. Transfer to fridge only after it cools down completely.
- Serving. Enjoy warm or cold. Take 2–3 “cigar” pieces, pour warm agda/ simple syrup over, and heat briefly if preferred. Goes great with vanilla ice cream.Storing. Cool completely, then refrigerate in a covered container or cover the pan with foil. Alternatively, keep outside during winter. Keep all the syrup—it adds flavor over time. Lasts 7–10 days.Freezing. Cool fully, freeze with all the syrup in a sealed container for up to 1 month. Thaw what you need and warm briefly; phyllo will lose some texture and get soggy.Reheating. Warm in a low oven or microwave for a short time to avoid sogginess.
Notes
- Nutrition information is not provided because serving sizes vary.
