DANISH - PRUNE FILLING
Make and share this Danish - Prune Filling recipe from Food.com.
Provided by UnknownChef86
Categories Breakfast
Time 30m
Yield 1 1/3 cups
Number Of Ingredients 6
Steps:
- Put prunes, water and sugar into a saucepan.
- Heat and simmer until prunes are soft, plumped and have absorbed most of the liquid.
- (Can be done in a Microwave).
- Puree in food processor, transfer to a bowl and stir in lemon juice,vanilla and cinnamon Scrape filling into a small container and cool to room temperature.
- Seal container and chill.
- Will keep refrigerated for two weeks.
PRUNE FILLING
An easy to make prune filling with pecans and a hint of spice.
Provided by sal
Categories Desserts Fillings Fruit Fillings
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- Chop pecans and prunes together in a blender or food processor, stir in the sugar, cinnamon, cloves and lime juice. Use as a filling for cookies or pastries.
Nutrition Facts : Calories 55.4 calories, Carbohydrate 7 g, Fat 3.3 g, Fiber 1.2 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 0.6 mg, Sugar 5.7 g
GREAT-GRANDMA'S PRUNE ROLL
Here's an old-fashioned favorite that's sure to bring back memories of home cooking. The vanilla glaze adds a perfect hint of sweetness.-Marci Kulla, Brush Prairie, Washington
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 slices each).
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the butter, shortening, egg yolks, sugar and salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and refrigerate overnight., In a large saucepan, cook plums in water 12-15 minutes or until liquid is absorbed. Mash; add sugar and lemon juice. Cook for 8-10 minutes over low heat until thickened. Cool and refrigerate., Turn dough onto a lightly floured surface; divide in half. Roll each portion into a 3-in. x 9-in. rectangle. Dot with butter; sprinkle with cinnamon. Spread about 1/3 cup plum filling down the center of each. , Fold a third of the dough lengthwise over filling. Fold remaining dough over top; pinch seams to seal and tuck ends under. Place seam side down in two greased 15x10x1-in. baking pans. Cover and let rise in a warm place for 2 hours or until doubled. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Combine the glaze ingredients; drizzle over loaves.
Nutrition Facts : Calories 257 calories, Fat 11g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 163mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
GRANDMA SKEET'S PRUNE KOLACHES
This is a Czech Pastry my Grandma use to make with a homemade prune filling and streusel topping. I changed it a little so I could use the bread machine. They are worth the hard work!
Provided by SCOOBYVC
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 20
Number Of Ingredients 17
Steps:
- Place the warm water, salt, egg and 2 tablespoons butter in the pan of a bread machine. Add bread flour, and pour 1/4 cup sugar on the edge of the pan. Make a shallow hole in the flour and add the yeast. Close the lid, and set machine for the DOUGH cycle.
- While the dough is mixing, combine the prunes, prune juice, 1/4 cup sugar, cinnamon, cloves and lime juice in a saucepan. Bring to a boil, then reduce heat to low, and simmer until prunes are soft and the sauce has thickened, about 15 minutes. Remove from heat and blend in a mixer or food processor until smooth.
- When the bread machine signals the end of the dough cycle, transfer the dough to a lightly floured surface. Divide the dough into 20 small egg-sized pieces. Cover with greased plastic wrap, and set aside for 10 minutes.
- In a small bowl, mix together 1 cup sugar and 1/2 cup flour. Stir in melted butter and 1 teaspoon cinnamon to make a crumbly streusel.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet or line it with parchment paper.
- Shape the kolache dough into balls and place them on the prepared baking sheet. Press a shallow hole in the center of each one, and fill with prune filling. Top each of the kolaches with streusel. Let the kolaches rest until doubled in size, about 20 minutes.
- Bake until the tops are lightly browned, 14 to 16 minutes.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 48 g, Cholesterol 15.4 mg, Fat 3.1 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 1.6 g, Sodium 139.1 mg, Sugar 26.6 g
PRUNE RUGELACH
Flaky cream cheese dough is filled with prune filling, sprinkled with cinnamon-sugar, and baked until golden brown to form these traditional treats.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 32
Number Of Ingredients 10
Steps:
- Mix butter, cream cheese, and salt in a large bowl with hands until crumbly. Add flour, and mix until just combined. Turn out onto a lightly floured work surface, and divide in half. Shape each half into a disk; wrap each disk in plastic. Refrigerate until cold, about 4 hours or up to overnight.
- Stir together breadcrumbs and 1/2 cup sugar in a small bowl; set aside. Stir together remaining 3 tablespoons sugar and the cinnamon in another small bowl; set aside.
- To make filling: Put prunes and brandy in a small airtight container. Let soak at room temperature overnight. Drain prunes. Puree in a food processor until smooth. Transfer to a small bowl. Stir in breadcrumbs and sugar. Refrigerate until ready to use, up to 1 day ahead.
- Roll 1 disk to 1/8 inch thick. Cut out a 12-inch circle. Brush beaten egg in a 1-inch border around circle. Put half the prune filling in center, and spread out to beaten egg border. Sprinkle 1/2 cup breadcrumb mixture over filling. Cut circle into 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Space 1 inch apart on a baking sheet lined with parchment paper. Brush with beaten egg, and sprinkle with cinnamon-sugar mixture. Repeat with remaining disk and filling. Refrigerate rugelach until cold, about 2 hours.
- Preheat oven to 325 degrees. Bake rugelach until golden brown and cooked through, about 40 minutes. Let cool completely on wire racks. Rugelach can be stored in airtight containers at room temperature up to 3 days.
PRUNE FILLING (LEKVAR)
Make and share this Prune Filling (Lekvar) recipe from Food.com.
Provided by Maxxr
Categories Low Protein
Time 1h10m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- Combine water or orange juice, lemon juice, prunes, raisins, sugar and cinnamon in a small saucepan over a low heat.
- Simmer for 8 to 10 minutes, tossing and stirring the fruit to soften the prunes and plump the raisins.
- Make sure the bottom does not stick and the mixture doesn't boil.
- Remove pot from heat and allow contents to cool for 5 minutes.
- Add cinnamon and walnuts, if using, and process in food processor until it forms a thick puree.
- Add a bit more orange juice or water to thin the puree if necessary.
- Taste and add 1 tablespoons of sugar at a time until filling is desired sweetness.
- Filling should be thick and moist.
- Chill filling slightly before using.
- Will keep in the fridge for up to 2 weeks or in the freezer for up to 6 months.
- If chilled filling is too stiff to spread, loosen with a bit of warm juice or water.
More about "danish prune filling recipes"
SVESKESTANG (PRUNE-FILLED DANISH PASTRY) - SKANDIBAKING
From skandibaking.com
Cuisine DanishCategory Breakfast, DessertServings 8Total Time 2 hrs 55 mins
- Make your kagecreme by following the recipe here. This ensures that it has time to cool down. This is optional for this recipe; instead, just use the prunes as your filling!
- To make the dough: If using active dry yeast, heat the milk in the microwave or on the stovetop until it is “fingervarm” (finger warm), meaning it should feel warm to the touch but not hot. Add your yeast, stir, and leave it for 5-10 minutes until the mixture starts to bubble up. If using instant yeast, simply add the yeast to the milk – there is no need to dissolve it.
- Combine the egg, egg yolk, sugar, vanilla, and cardamom in a large mixing bowl. Once the yeast mixture has bubbled up a bit, add it to the egg mixture, or if using instant yeast, add immediately. Mix well.
- Then add the salt, softened butter, and flour. Mix with a wooden spoon until the dough starts to come together. Tip it out onto a floured surface and knead until smooth and elastic (about 10 minutes). Add more flour if needed – the dough should be soft and smooth, not dry and not sticking to the surface. If using a stand mixer, allow it to knead the dough together for about 10 minutes.
FLAKY BUTTERY PRUNE DANISHES | DISPLACEDHOUSEWIFE
From displacedhousewife.com
5/5 (10)Category Breakfast
- In the bowl of an electric stand mixer fitted with the dough hook attachment combine the warm milk and yeast. Let sit for 15 minutes until the yeast gets foamy and frothy on the top of the milk. Add in the flour, egg and sugar and run the machine for several minutes on low until combined. Cover the bowl with a damp towel and let sit for 10 minutes. Add the salt and run the machine medium for about 10 minutes. The dough will be a bit stiff at this stage as the butter hasn’t been added yet. Place the dough in a lightly oiled lidded container and store in the fridge for at least 1 hour or until chilled through.
- Once the dough is cool to the touch, roll it out to a rectangle about ¼ inch thick on a smooth, clean surface. No need to be perfect. Sprinkle half of the chilled grated butter over the dough and place the remaining butter back in the fridge. Fold the top third of the dough over the middle third and then fold the bottom third over the two layers. Take the open end of the dough and fold it over the middle third; grab the remaining open end and fold it over the two layers. Place the dough back in the lightly oiled, lidded container and place back in the fridge to cool completely. Read note in the blog text titled Freezer Method if you’d like to expedite the time between folds. Otherwise, allow several hours for the dough and butter to chill completely.
- Take the dough from the fridge and place on the counter with the open edge facing you. Roll the dough out to a rectangle about ¼ inch thick. Sprinkle the remaining grated butter; fold like above and place back in the fridge to chill. Follow the same timeline as Turn One.
- Roll the dough out to a rectangle, like Turns One & Two. Make sure that each time you place the dough on the counter with the open edge of the dough packet facing you; this will ensure that you have been ‘turning’ the dough properly with each roll. You won’t add any butter to these turns, but you roll out and fold the dough as you did for Turns One & Two. Let the dough chill for at least several hours or ideally overnight.
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