Prune Filling

Another fantastic kolache filling that works just as well in Danishes. Funny how that works, isn’t it? You need:

2 cups dried prunes
water or prune juice to cover
2 tablespoons sugar
1 tablespoon lemon juice
zest of 1/2 lemon
1/2 teaspoon ground cinnamon
pinch ground cloves

Place the prunes in a small saucepan and add water or prune juice to not-quite cover. Bring the mixture the boil, turn off the heat and let stand for 20 minutes. Cool the prunes and remove any pits. Here I’m working a half quantity.

Remove the prunes to a food processor. Add the remaining ingredients and blend to a slightly chunky paste.

Done!

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9 Responses to Prune Filling

  1. Tom says:

    We call that filling “Powidl”. A classic preserve that must have been known even in times before sugar was introduced.

    By the way, an Austrian University researches and transcribes old, handwritten cookbooks that date back as much as 400 years. Anyone interested should check this out (in german, or shall I say medieval german)… besides really old pastry-recipes you’ll get to know how to cook your otter:
    http://www.uni-graz.at/ubwww/ub-sosa/ub-sosa-druckschriften-kochbuecher/ub-sosa-druckschriften-kochbuecher-handschriften.htm

  2. Linda says:

    I make this often and put it on toast

  3. Andrea says:

    My husband and I use Powidl to make Germknodel, a lightly sweet yeast bread dumpling filled with Powidl and topped with copious amounts of melted butter and poppy seeds. Each one is the size of a medium red grapefruit, so a meal in itself. We’re not good at it but we keep trying.

    • joepastry says:

      I’m going to have to look that up, Andrea! I’ve never heard of it, but I’m going to make it!

      Cheers,

      - Joe

    • barbara fowler says:

      Andrea, would you please share your recipe. I have been looking for years to locate a recipe similar to this. My grandmother always made a pastry filled with prunes topped with poppy seed on Christmas Eve. Would you please share your recipe with me? It would be greatly appreciated.

  4. Jerry says:

    I may try this as finding prune pastry filling in Utah to make kolaches is like looking for a needle in a haystack. I can find apricot, but I do like Prune kolaches also. Thanks!

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