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Treat yourself with Vegusto: Recipe No. 233

Puff pastry rolls filled with pruns puree

These puff pastry rolls are a perfect, quick and easy finger food. They are filled with fruity prune puree and protein-rich nuts.

Preparation

For the filling, mix the prune puree with the nuts.
Roll out the puff pastry and cut in half lengthwise with a knife. Then cut the puff pastry crosswise into strips about 5 cm wide.
Now place a heaped teaspoon of the prune puree in the middle of a piece of puff pastry. Make sure to leave about 5 mm of margin on the left and right.
Lift the bottom end of a puff pastry strip and place it 2 cm above the mixture. Then roll up the puff pastry from the bottom to form a parcel.
Preheat the oven to 200 °C / convection oven and bake the puff pastry rolls on the baking paper for about 20 minutes until golden brown.

Homemade prune puree:
For homemade prune puree, put all the ingredients in a blender jug and leave to soak overnight in the fridge. If you like it quicker, you can also boil the ingredients in a pot for 10 minutes.
Finely blend the soaked or cooked ingredients with the soaking water in a powerful blender (e.g. Vitamix).

In autumn, when plums are in season, the prune puree can also be made from fresh prunes. To do this, slowly boil down 300 g pitted prunes with 3 tbsp xylitol / sugar and ½ dl water to a thick paste and then blend the mixture.