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Spiced Prune Rolls
Spiced Prune Rolls
"An old-fashioned favorite that will surely bring back memories of good old home cooking. You can omit the ginger if you don’t like a gingery taste and you can add other ingredients such as walnuts and almonds. You can also add a half cup of mashed squash to add a neutral sweetness to the filling. You can top the prune roll with vanilla glaze too if you’re feeling fancy. Prune rolls are the perfect afternoon or tea time snack that can be paired with dessert wines such as the following: *Port *Sherry *Vin Santo"
NotesAn old-fashioned favorite that will surely bring back memories of good old home cooking. You can omit the ginger if you don’t like a gingery taste and you can add other ingredients such as walnuts and almonds. You can also add a half cup of mashed squash to add a neutral sweetness to the filling. You can top the prune roll with vanilla glaze too if you’re feeling fancy.
Prune rolls are the perfect afternoon or tea time snack that can be paired with dessert wines such as the following:
*Port
*Sherry
*Vin Santo
Serves3
Preparation Time1 hr 30 min
Cooking Time25 min
Ingredients
- 2 cups flour (for crust)
- 1 teaspoon salt (for crust)
- 1 tablespoon baking powder (for crust)
- 2 cups cold water (for crust)
- 4 cups prunes (for filling)
- 2 cups sugar (for filling)
- 1 teaspoon nutmeg (for filling)
- 1 teaspoon cinnamon (for filling)
- 1 teaspoon ginger (for filling)
- 1 teaspoon vanilla extract (for filling)
- 1 cup chopped pecans (for filling)
- 4 tablespoons butter (for filling)
- 1 egg (for filling)
Instructions
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Soak the prunes in hot water until they are soft. This make take 45-90 minutes.
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After they are soft pour off first water and add enough hot water to make a syrup.
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Mash the prunes, spices, sugar and nuts together, reserving ¾ cup of sugar.
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Sift remaining dry ingredients, chopping butter until you have small crumbs.
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Add water in ½ cup batches until the ingredients form into a dough. Roll the dough into a long rectangle on a floured surface,
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Place the filling over the dough from end to end. Leave about one inch on one short end. Then roll dough into a cylinder.
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Top with beaten egg as a wash and the reserved sugar.
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Bake at 350° for 60 minutes or until golden brown.
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