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.
PRUNE-FILLED DANISH
When I'm short on time, I often find myself making this simple yet tasty danish. You'll love the quick and easy crust and the subtle prune flavor.
Provided by Taste of Home
Time 50m
Yield 12-16 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, bring plums and water to a boil. Cover; remove from the heat and let stand 10 minutes. Drain; reserving juice. , Unroll one tube of rolls and press into a greased 13-in. x 9-in. baking pan. Spread with half of the frosting. Cover with plums. Combine 1 tablespoon butter and 1 tablespoon reserved plum juice; drizzle over plums. , Roll out remaining rolls into a 13-in. x 9-in. rectangle. Place over plums. Combine remaining frosting and butter with 1 tablespoon plum juice. Carefully spread over dough. , Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes. Combine confectioners' sugar with 1-2 tablespoons plum juice; drizzle over cake. (Discard remaining plum juice).
Nutrition Facts :
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.
LEKVAR (PRUNE FILLING OR PRUNE BUTTER)
This prune filling is a cooked, thick jam or spread (like apple butter) that can be used to fill cakes, cookies or used as a jam on toast or muffins. Growing up I ate delectable prune-filled pastries thanks to my Slovak grandma! Smelling this while it is slowly cooking on the stove reminds me of her. Keep this covered in the...
Provided by Sea Sun
Categories Spreads
Time 45m
Number Of Ingredients 8
Steps:
- 1. Combine everything into a saucepan (except brown sugar) and cook on low heat, stirring every few minutes. Heat to boiling.
- 2. Lower heat to simmer, cover pan and cook for 20 minutes, stirring every few mins.
- 3. Remove lip from pan and add brown sugar. Cook, reducing liquid and stirring every few minutes. Be sure not to scorch. Mash with a wooden spoon until prunes are soft and broken up and mixture is thick until the consistency is like oatmeal (about 20 more minutes so be patient). It will thicken more when cooled.
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
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.
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