‘Swiss Mennonite’ cherry platz

November 2, 2016 | Viewpoints | Volume 20 Issue 22
Barb Draper | Editorial Assistant

When Floradale Mennonite Church planned a farewell event for our pastor Fred Redekop, this is a recipe we prepared.
(For the story that goes with this recipe, see “Expressing love with food.”)

The recipe originated from Annie Redekop (Fred’s mother), and I adapted it for a 10’’x15” cookie sheet. I call it “Swiss Mennonite” platz because it calls for cooked filling rather than the raw fruit used in the traditional Russian Mennonite recipe.

Cherry pie filling
Cook in a pot or in the microwave:
3-4 cups pitted sour cherries
½ cup sugar (or more)
1 cup water

Boil a few minutes. Mix together and add:
3 heaping tbsp. cornstarch
¾ cup water

Heat until thickened and add 1/8 tsp. almond extract. Cool before spreading.

Mix together in a bowl:
1 ½ cups flour (plus a bit more if needed)
½ tsp. salt
1 tsp. baking powder
¼ cup sugar

Using a pastry blender or rubbing between fingers, cut in:
1/3 cup butter or shortening

Beat together lightly:
1 egg
3/8 cup milk
1 tsp. vanilla

Add the milk and egg to the flour and mix together lightly. Pat it into a greased 10”x15” cookie sheet, using a bit more flour to persuade it into a thin layer, only slightly higher at the edges.

Cover with fruit filling (see above). I use homemade cherry pie filling, but peaches, rhubarb, apples, or other fruit are suitable. (A traditional platz recipe calls for raw fruit and more crumbs to absorb the juice.)

Crumble together and spread over the fruit:
½ cup flour
½ cup sugar (brown or white)
¼ cup butter

Bake at 350° F degrees for 25 minutes or until the crust is baked. Cut into squares to serve.

Share this page: Twitter Instagram


I made this for years, as I worked with a mennonite lady, and she used to bring her plum Platz to work..I loved it , and so do anyone I make this for ,topped with cinnamon whip cream.or ice cream

Add new comment

Canadian Mennonite invites comments and encourages constructive discussion about our content. Actual full names (first and last) are required. Comments are moderated and may be edited. They will not appear online until approved and will be posted during business hours. Some comments may be reproduced in print.