Prune and puff pastry rolls
Prunes are not just excellent for bowl health but can be combined with zesty flavour, gentle spice and puff pastry for a delightful treat
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
20
MINUTES
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
Preheat your oven to 190°C and line a baking tray with parchment.
Heat 100ml of water, the sugar, cinnamon and zest and bring to a simmer.
Add the prunes and dried fruit and allow to bubble gently until it is reduced and becomes pulpy. Stir in the chopped nuts.
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.
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.
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.
