Prune and puff pastry rolls

Recipe by:

Prunes are not just excellent for bowl health but can be combined with zesty flavour, gentle spice and puff pastry for a delightful treat

Prune and puff pastry rolls

SERVES

8

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

20

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat your oven to 190°C and line a baking tray with parchment.

  2. Heat 100ml of water, the sugar, cinnamon and zest and bring to a simmer.

  3. Add the prunes and dried fruit and allow to bubble gently until it is reduced and becomes pulpy. Stir in the chopped nuts.

  4. Lay out the sheet of pasty and place a thick line of the filling along the longer side, as if you were making sausage rolls.

  5. Roll the pastry over the filling and seal it by scoring the pastry together. Cut the roll into two-inch pieces and place onto the baking tray.

  6. Bake for 20 minutes until golden on top. Allow to cool on the tray for five minutes and gently place onto a wire rack to cool completely.

Ingredients

  • 80g muscovado sugar

  • 1 tsp ground cinnamon

  • zest of 1 orange

  • zest of 2 lemons and ½ tbsp lemon juice

  • 60g prunes

  • 100g dried fruits

  • 160g mixed nuts

  • 1 rectangular sheet of puff pastry, about 300g

Method

  1. Preheat your oven to 190°C and line a baking tray with parchment.

  2. Heat 100ml of water, the sugar, cinnamon and zest and bring to a simmer.

  3. Add the prunes and dried fruit and allow to bubble gently until it is reduced and becomes pulpy. Stir in the chopped nuts.

  4. Lay out the sheet of pasty and place a thick line of the filling along the longer side, as if you were making sausage rolls.

  5. Roll the pastry over the filling and seal it by scoring the pastry together. Cut the roll into two-inch pieces and place onto the baking tray.

  6. Bake for 20 minutes until golden on top. Allow to cool on the tray for five minutes and gently place onto a wire rack to cool completely.