How To make Cheese and Prune Filling
2 tb Yellow raisins
1 tb Cognac
1 c Cream cheese or cottage
-cheese or 1/2 cup of each 1/4 c Sugar
1 tb Flour
1 Egg yolk
1 ts Melted butter
1 tb Sour cream
1/2 ts Grated lemon rind
1/2 ts Vanilla
Cheese filling Mix raisins with cognac. Cream together cheese, sugar, and flour. Stir in egg yolk, then melted butter, sour cream, lemon rind, and vanilla. Add cognac-soaked raisins. Prune Filling 1 cup cooked prunes, pitted 1/2 Tbsp. lemon rind 1/8 tsp. nutmeg 3 bsp.
melted butter 1 tsp. grated orange rind 1/2 cup coarsely crushed walnuts 2 Tbsp. sugar Grind prunes or chop them fine. Stir in all remaining ingredients. Poppy Seed Filling 1/2 pound poppy seeds 1/2 cup butter 1/2 cup honey 2 Tbsp. heavy cream 1
cup coarsely crushed walnuts 1/2 cup raisins 1 tsp. grated orange peel Pour enough boiling water over poppy seeds to cover. Let stand overnight. The following morning drain well. Grind poppy seeds 3 times using the finest blade of the meat grinder. It is possible to have the seeds ground in the store where you buy them, but they will be cleaner and taste better if you soak and grind them yourself. Cream butter and honey together. Add cream. Stir in ground poppy seeds, nuts, raisins, and grated orange peel Ground Nut Filling: 1 1/2 cups almonds or any other nuts except peanuts or cashews 3 eggs 1/2
cup sugar 1/2 cup melted butter 1 tsp. grated orange rind 1/2 cup white sultana raisins 1 tsp. vanilla Grate nuts finely. Beat eggs and sugar for 5 minutes. Stir in grated nuts, melted butter, orange rind, raisins and vanilla. Note: Cake or cookie crumbs can be substituted for part of grated nuts. Orange Filing 2/3 cup soft butter 2/3 cup orange marmalade 2/3 cup coarsely crushed
walnuts or pecans Cream butter, marmalade and nuts together. Raw Apple Filling 3 tart apples 1/2 tsp. grated lemon rind 1/2 tsp. vanilla 3 Tbsp. cinnamon
sugar 1/4 cup currants 1 tsp. lemon juice Peel apples. Grate them on a coarse grater so that the apple pulp is in shreds. Discard cores. Add all remaining ingredients. Use as soon as possible to prevent apples from darkening. From: The Art of Fine Baking Shared By: Pat Stockett
How To make Cheese and Prune Filling's Videos
Making Prune Cream Pie
Here on Cavalcade of Food, we have long celebrated the prune! This wonderful vintage recipe is a custard-based pie, with the sweet taste of prunes suspended in a silky filling.
You will need a single pastry crust for a 9-inch pie pan. Use your favorite recipe, or use a ready-made pastry available at the supermarket.
3 eggs, beaten
1/2 cup prune juice
1 cup milk (whole or 2%)
1/4 cup flour
1/2 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
1/2 cup sugar
1 cup stewed, pitted prunes (mashed and broken up a bit with a fork)
1 cup whipping cream
2 TBSP sugar
Preheat oven to 400 degrees.
Place eggs, prune juice, milk, flour, salt, cinnamon, vanilla, and 1/2 cup sugar in a large bowl, and beat well using either a stand mixer or hand mixer. Make sure all the flour is dissolved. Add stewed prunes and let the beaters break up a little more, mixing for another minute or so.
Line a 9-inch pie pan or pie plate with unbaked pastry shell. Pour mixture into pastry. Bake 45 minutes to an hour in 400 degree oven. The filling should be set, and a knife inserted into middle of pie should come out clean.
Remove from oven and transfer to cooling rack.
When pie has cooled complete, put whipping cream and 2 TBSP sugar into mixing bowl and beat on high speed until desired stiffness. You can top the pie with the whipped cream, or keep the whipped cream on the side and serve each slice with a dollop.
PRUNES PASTRY Recipe
It's Ninik Becker! Today's recipe is Prunes Pastry. You'll know how to make this puff buttery pastry with dried prunes. Stay tuned!
#Prunes #Baking #Pastry
More recipes @NinikBeckerEatLover
Pastry fill dried prunes
A handful of dried prunes, chopped.
7g (2½ tsp) active dry yeast
25g (2 tbsp) sugar
250ml (1 cup) warm milk
1 large egg
42g (3 tbsp) butter
375g (3 cups) all-purpose flour
5g (1 tsp) salt
1 egg yolk + 1 tbsp milk, to apply to the dough.
Butter to spread on the dough
Baking time: 25 - 30 minutes
Baking temp: 200°C
Indonesian
Pastry isi plum kering
Segenggam plum kering, cincang.
7g (2½ sdt) ragi kering aktif
25g (2 sdm) gula pasir
250ml (1 cangkir) susu hangat
1 telur besar
42g (3 sdm) mentega
375g (3 cangkir) tepung serbaguna
5g (1 sdt) garam
1 kuning telur + 1 sdm susu, untuk dioleskan ke adonan.
Mentega untuk dioleskan pada adonan
Waktu memanggang: 25 - 30 menit
Suhu pemanggangan: 200 ° C
German
Gebäck füllen getrocknete Pflaumen
Eine Handvoll getrocknete Pflaumen, gehackt.
7 g (2½ TL) aktive Trockenhefe
25 g (2 EL) Zucker
250 ml (1 Tasse) warme Milch
1 großes Ei
42 g (3 EL) Butter
375 g (3 Tassen) Allzweckmehl
5 g (1 TL) Salz
1 Eigelb + 1 EL Milch, auf den Teig auftragen.
Butter auf den Teig streichen
Backzeit: 25 - 30 Minuten
Backtemperatur: 200°C
Greek
Γεμίστε τα αποξηραμένα δαμάσκηνα ζαχαροπλαστικής
Μια χούφτα αποξηραμένα δαμάσκηνα, ψιλοκομμένα.
7 g (2½ κουταλάκι του γλυκού) δραστική ξηρή μαγιά
25 γραμμάρια (2 κουταλιές της σούπας) ζάχαρη
250 ml (1 φλιτζάνι) ζεστό γάλα
1 μεγάλο αυγό
42 γραμμάρια (3 κουταλιές της σούπας) βούτυρο
375 g (3 φλιτζάνια) αλεύρι για όλες τις χρήσεις
5 g (1 κουταλάκι του γλυκού) αλάτι
1 κρόκο αυγού + 1 κ.γ γάλα, για να το εφαρμόσετε στη ζύμη.
Βούτυρο για να αλείψετε τη ζύμη
Χρόνος ψησίματος: 25 - 30 λεπτά
Θερμοκρασία ψησίματος: 200°C
Arabic
ملء المعجنات برقوق مجفّف
حفنة من البرقوق المجفف المفروم.
7 جم (2½ ملعقة صغيرة) خميرة جافة نشطة
25 جم (2 ملعقة كبيرة) سكر
250 مل (1 كوب) حليب دافئ
1 بيضة كبيرة
42 جم (3 ملاعق كبيرة) زبدة
375 غ (3 أكواب) دقيق لجميع الأغراض
5 جم (1 ملعقة صغيرة) ملح
1 صفار بيضة + 1 ملعقة كبيرة لبن ، لتطبق على العجينة.
يُدهن الزبدة على العجينة
وقت الخبز: 25 - 30 دقيقة
درجة حرارة الخبز: 200 درجة مئوية
Spanish
Relleno de masa de ciruelas pasas secas
Un puñado de ciruelas secas picadas.
7 g (2½ cucharaditas) de levadura seca activa
25 g (2 cucharadas) de azúcar
250 ml (1 taza) de leche tibia
1 huevo grande
42 g (3 cucharadas) de mantequilla
375 g (3 tazas) de harina para todo uso
5 g (1 cucharadita) de sal
1 yema de huevo + 1 cucharada de leche, para aplicar a la masa.
Mantequilla para untar sobre la masa
Tiempo de horneado: 25 - 30 minutos
Temperatura de horneado: 200°C
Portuguese
Ameixas secas de recheio de pastelaria
Um punhado de ameixas secas picadas.
7g (2½ colheres de chá) de fermento biológico seco
25g (2 colheres de sopa) de açúcar
250ml (1 xícara) de leite morno
1 ovo grande
42g (3 colheres de sopa) de manteiga
375g (3 xícaras) de farinha de trigo
5g (1 colher de chá) de sal
1 gema de ovo + 1 colher de sopa de leite, para aplicar na massa.
Manteiga para passar na massa
Tempo de forno: 25 - 30 minutos
Temperatura de cozimento: 200°C
Russian
Начинка для теста сушеным черносливом
Горсть сушеного чернослива, нарезанного.
7 г (2½ чайной ложки) активных сухих дрожжей
25 г (2 ст. л.) сахара
250 мл (1 стакан) теплого молока
1 большое яйцо
42 г (3 ст. л.) сливочного масла
375 г (3 стакана) универсальной муки
5 г (1 чайная ложка) соли
1 яичный желток + 1 ст л молока, чтобы нанести на тесто.
Сливочное масло, чтобы намазать тесто
Время выпечки: 25 - 30 минут
Температура выпечки: 200°C
Turkish
Pasta dolgulu kuru erik
Bir avuç kuru erik, doğranmış.
7g (2½ çay kaşığı) aktif kuru maya
25 gr (2 yemek kaşığı) şeker
250ml (1 su bardağı) ılık süt
1 büyük yumurta
42 gr (3 yemek kaşığı) tereyağı
375 gr (3 su bardağı) çok amaçlı un
5 gr (1 tatlı kaşığı) tuz
1 yumurta sarısı + 1 yemek kaşığı süt, hamura sürmek için.
Hamurun üzerine sürmek için tereyağı
Pişirme süresi: 25 - 30 dakika
Pişirme sıcaklığı: 200°C
French
Pâtisserie aux pruneaux séchés
Une poignée de pruneaux séchés, hachés.
7 g (2½ c. à thé) de levure sèche active
25 g (2 cuillères à soupe) de sucre
250 ml (1 tasse) de lait chaud
1 œuf large
42 g (3 cuillères à soupe) de beurre
375 g (3 tasses) de farine tout usage
5 g (1 cuillère à café) de sel
1 jaune d'œuf + 1 cuillère à soupe de lait, à appliquer sur la pâte.
Beurre à étaler sur la pâte
Temps de cuisson : 25 - 30 minutes
Température de cuisson : 200°C
Italian
Ripieno di pasta frolla alle prugne secche
Una manciata di prugne secche, tritate.
7 g (2½ cucchiaini) di lievito secco attivo
25 g (2 cucchiai) di zucchero
250 ml (1 tazza) di latte caldo
1 uovo grande
42 g (3 cucchiai) di burro
375 g (3 tazze) di farina per tutti gli usi
5 g (1 cucchiaino) di sale
1 tuorlo d'uovo + 1 cucchiaio di latte, da applicare all'impasto.
Burro da spalmare sull'impasto
Tempo di cottura: 25 - 30 minuti
Temperatura di cottura: 200°C
My Finnish-American Life - Making Prune Tarts
How to make Joulutorttu, or Finnish Christmas Tarts. My friend Julie shows me how to make my very first prune tart.
Watch the short version here:
PUFF PASTRIES (PEACH AND PRUNE FILLING)
FOR THE DOUGH:
apf 500 grams
Cold butter 200 grams
Cold Water 200 grams
Salt 10 grams
Sugar 10 grams
Soft butter 100 grams
FOR THE FILLING
PRUNE FILLING
2 cups water
150 gram prunes
Boil until soft
For the cheese
Cream cheese 50 grams
Sugar 15 grams
Canned peaches
Cherries
Prune Cookies
*Ingredients*
*Recipe*
Preheat the oven to 360 degrees F/180 degrees C.
Put the prunes in a bowl and sprinkle about one tablespoon of icing sugar on them. Set them aside for 30 minutes.
Add the butter into the kitchen aid bowl and start processing it.
Add the sugar gradually and continue to process, until you incorporate it all.
Add the eggs gradually, while you continue mixing.
Add the almond extract, lemon and lime zest.
Stop the kitchen aid and sift the flour in the bowl. Process again until you get a thick and creamy batter. Set the batter aside.
Flour your workspace and spread the puff pastry using a rolling pin, until you make a thin sheet. Remove its edges to form one square or rectangular puff pastry sheet.
Lay a baking tray with parchment paper and add the puff pastry sheet.
Bake the crust for 15 minutes.
Take the tray out of the oven and spread the batter in an even layer over the puff pastry sheet.
Top with prunes and almond flakes. Embed the prunes into the batter just a little, using your fingers.
Return it to the oven and bake it for 30 minutes at 320 degrees F/160 degrees C.
Meanwhile, mix the icing sugar with lemon juice to get a glaze.
Take the tray out of the oven, cut small cookies, let them cool a little and then glaze them again before serving.
---------------------
Follow us on:
Facebook:
Instagram:
Twitter:
Pinterest:
7 ingenious appetizer ideas that you must try today. Puff pastry is your salvation!
7 ingenious appetizer ideas that you must try today. Puff pastry is your salvation!
Ingredients:
pastry dough - 600 g (21.16 oz)
sausages - 6 pieces
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 500 g (17.64 oz)
cottage cheese - 150 g (5.3 oz)
strawberries - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pastry cream - 300 g (10.6 oz)
peach compote - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 600 g (21.16 oz)
apples - 3 pieces
melted butter - 100 g (3.5 oz)
sugar - 40 g (1.4 oz)
cinnamon -15 g (½ oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pressed cheese - 100 g (3.5 oz)
tomatoes - 2 pieces
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 700 g (24.69 oz)
boiled chicken leg - 200 g (7 oz)
pressed cheese - 150 g (5.3 oz)
mayonnaise - 30 g (1 oz)
eggs - 1 piece
IN THE OVEN 190°C/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 500 g (17.64 oz)
sausages - 6 pieces
eggs - 1 piece
black sesame seeds - 10 g (0.35 oz)
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
Follow us on:
Youtube:
Facebook:
Instagram: