Top 7 Eastern European Plum Recipes

This rustic plum tart is similar to a French galette. What it boils down to is a one-crust pie that's easy to make.

Nearly every Slavic and Balkan country has its version of plum dumplings. In this Hungarian recipe, the dough is made with mashed potatoes.

Croatian plum dumplings are also made with a mashed-potato dough and breaded and sauteed in butter after boiling.

This plum cake comes together quickly and the juices from the fruit penetrate the crumb, making everything nice and moist. Just add a dollop of whipped cream and you'll be transported to another time and place. A good place.

This popular spread is made with only two ingredients—plums and sugar. When they are cooked down, they turn a pleasant brown color making one think they are eating prune butter. But, no, this is made with fresh plums. Damsons are preferred.

This filling recipe requires no cooking. Fresh plums, preferably damson or small Italian prune plums, are pitted and the cavity is filled with sugar. That's it. Then they're enveloped with the pierogi dough of your choice, boiled and sautéed in butter.

This recipe calls for less than half the amount of sugar used in a conventional recipe and it cooks up quickly so the fresh fruit taste comes shining through. A no-sugar or low-sugar pectin is required. This spiced plum jam can be refrigerated for up to three weeks or frozen for up to one year.