Prune Cream Cheese Pastry Bars Recipes

PRUNE BARS

Steps:

• . Chop the prunes and then combine them with the 1cup sugar, 1teaspoon cinnamon and 1cup water. Cook until thickened, about 8 minutes on medium stirring constantly to prevent burning. Cool thoroughly.
• Cream the 1/2 cup softened butter and 1 cup brown sugar.
• Add the 1 3/4 cups flour, 1 1/2 cups oatmeal, 1 teaspoon salt and 1teaspoon of the cinnamon. Blend until crumbly.
• Put 1/2 the amount into a buttered 13 X 9 X 2 pan. Press down in pan.
• Spread the cooled filling over the bottom crust.
• Sprinkle the remaing crumb mixture over the filling, pressing down lightly.
• Bake for 27 minutes at 350* until light brown. Cut into squares when cooled. May be stored in the refrigerator . Let come to room temperature before serving.

PRUNE CREAM CHEESE PASTRY BARS

Steps:

• TO MAKE THE PASTRY:.
• Place the cream cheese, butter, flour, sugar and salt in the bowl of a food processor. Process just until a dough begins to form. Turn out onto a floured surface and gather into a ball. Place on a piece of plastic wrap, flatten slightly, wrap and refrigerate for at least 2 hours.or unti chilled.
• TO MAKE THE FILLING:.
• Combine the prunes and orange juice in a small non aluminum saucepan. Cover and cook over low heat until the prunes absorb all of the moisture, about 15 minutes.
• Cool slightly.
• Place in a food processor and process until the consistency is fairly smooth.
• Transfer to a bowl and stir in orange zest and walnuts.Set aside until ready to use.
• Preheat oven to 400*.Cut a piece of foil to fit the bottom of a 9" square pan. Place the foil on a work surface -- Lightly butter the pan.
• Remove the chilled pastry from the refrigerator and divide in half -- Place one half in the center of the foil and using a lightly floured rolling pin, roll out the dough the fit the foil -- Trim the edges flush with the foil, as needed and use the trimmings to patch the rounded corners and make them square, trimming with a small knife as needed.
• Invert the foil into the prepared pan.carefully peel off the foil.Reserve the foil for the remaining pastry.
• Spread the pastry lined pan with a thin, even layer of prune filling.
• Roll out the remaining half of the pastry as previously described.Invert the pastry over the filling, peel off the foil.
• Lightly brush the top of the pastry with the beaten egg.
• Bake for 5 minutes. Reduce the heat to 350*.and bake for 25 minutes or unti the top is golden and the edges have pulled away from the sides of the pan.
• Cool on a wire rack.Dust the top with powdered sugar sifted through a small strainer.
• Cut into 18 bars.

PRUNE-FILLED DANISH

Steps:

• In a saucepan, bring plums and water to a boil. Cover; remove from the heat and let stand 10 minutes. Drain; reserving juice. , Unroll one tube of rolls and press into a greased 13-in. x 9-in. baking pan. Spread with half of the frosting. Cover with plums. Combine 1 tablespoon butter and 1 tablespoon reserved plum juice; drizzle over plums. , Roll out remaining rolls into a 13-in. x 9-in. rectangle. Place over plums. Combine remaining frosting and butter with 1 tablespoon plum juice. Carefully spread over dough. , Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes. Combine confectioners' sugar with 1-2 tablespoons plum juice; drizzle over cake. (Discard remaining plum juice).

VINARTERTA

Steps:

• Make the cake: Whisk together flour, baking powder, and salt in a medium bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy. With machine running, add eggs, 1 at a time, mixing well after each addition. Mix in vanilla.
• Reduce speed to low. Working in batches, add flour mixture to butter mixture, alternating once with milk, beginning and ending with flour. Mix until dough is smooth. Refrigerate for 30 minutes.
• Make the filling: Combine prunes and water in a medium saucepan. Bring to a boil, reduce heat, and simmer until prunes are tender, about 15 minutes. Strain, reserving liquid. Coarsely chop prunes in a food processor, and return to saucepan with reserved liquid and the granulated sugar. Cook over medium heat until mixture is thick, about 15 minutes. Add vanilla, salt, and cardamom. Refrigerate until slightly firm, about 30 minutes.
• Preheat oven to 375 degrees. Turn out dough onto a lightly floured surface. Divide into 7 equal pieces (about 6 ounces each). Roll each piece into a 10-inch round, and cut into a 9-inch circle using the bottom of a 9-inch cake pan as your guide. Place 1 dough circle on a baking sheet, and bake until edges are golden, about 14 minutes. Transfer to a wire rack, and let cool. Repeat with remaining 6 dough circles.
• To assemble: Spread about 3/4 cup prune filling evenly onto 1 cake circle. Top with another circle, and continue until all 7 layers have been assembled (do not put filling on top layer). Wrap in plastic; let stand overnight.
• Dust cake with confectioners' sugar. Cut into quarters, then horizontally into 1/2-inch-thick slices.

GREAT-GRANDMA'S PRUNE ROLL

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the butter, shortening, egg yolks, sugar and salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and refrigerate overnight., In a large saucepan, cook plums in water 12-15 minutes or until liquid is absorbed. Mash; add sugar and lemon juice. Cook for 8-10 minutes over low heat until thickened. Cool and refrigerate., Turn dough onto a lightly floured surface; divide in half. Roll each portion into a 3-in. x 9-in. rectangle. Dot with butter; sprinkle with cinnamon. Spread about 1/3 cup plum filling down the center of each. , Fold a third of the dough lengthwise over filling. Fold remaining dough over top; pinch seams to seal and tuck ends under. Place seam side down in two greased 15x10x1-in. baking pans. Cover and let rise in a warm place for 2 hours or until doubled. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Combine the glaze ingredients; drizzle over loaves.

GRANDMA SKEET'S PRUNE KOLACHES

Steps:

• Place the warm water, salt, egg and 2 tablespoons butter in the pan of a bread machine. Add bread flour, and pour 1/4 cup sugar on the edge of the pan. Make a shallow hole in the flour and add the yeast. Close the lid, and set machine for the DOUGH cycle.
• While the dough is mixing, combine the prunes, prune juice, 1/4 cup sugar, cinnamon, cloves and lime juice in a saucepan. Bring to a boil, then reduce heat to low, and simmer until prunes are soft and the sauce has thickened, about 15 minutes. Remove from heat and blend in a mixer or food processor until smooth.
• When the bread machine signals the end of the dough cycle, transfer the dough to a lightly floured surface. Divide the dough into 20 small egg-sized pieces. Cover with greased plastic wrap, and set aside for 10 minutes.
• In a small bowl, mix together 1 cup sugar and 1/2 cup flour. Stir in melted butter and 1 teaspoon cinnamon to make a crumbly streusel.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet or line it with parchment paper.
• Shape the kolache dough into balls and place them on the prepared baking sheet. Press a shallow hole in the center of each one, and fill with prune filling. Top each of the kolaches with streusel. Let the kolaches rest until doubled in size, about 20 minutes.
• Bake until the tops are lightly browned, 14 to 16 minutes.

PRUNE AND WALNUT CRECENTS

Steps:

• Make pastry dough:
• Pulse butter, cream cheese, sugar, salt, and flour in a food processor just until a dough forms. (Do not overwork dough, or pastry will be tough.)
• Turn out dough onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough and form into 2 balls, then flatten each ball into a 6-inch disk. Chill disks, each wrapped in plastic wrap, until firm, at least 1 hour.
• Make filling:
• Pulse walnuts, prunes, sugar, cinnamon, and Sherry in food processor until nuts are finely chopped and filling forms a thick paste.
• Form and bake crescents:
• Preheat oven to 375°F.
• Roll out 1 disk of dough (keep the other chilled) into a roughly 14-inch round (about 1/8 inch thick) on a lightly floured surface with a floured rolling pin. Cut out rounds with floured cookie cutter. Chill scraps.
• Put 1/2 teaspoon of filling in center of 1 dough round. Brush some of egg wash halfway around pastry, near edge, then fold dough over filling, forming a half-moon shape. Pinch edges to seal. Make more crescents in same manner, rerolling scraps (but only once).
• Arrange crescents 1/2 inch apart on 2 buttered large baking sheets and lightly brush tops with egg wash. Bake, 1 sheet at a time, in middle of oven until tops are pale golden, 15 to 20 minutes. Transfer to racks to cool.

HUNGARIAN CREAM CHEESE COOKIES WITH PRUNE LEKVAR

Steps:

• Cream together the cream cheese and butter.
• To this, add the flour - in small portions by hand.
• When it comes together, turn over on a lightly floured surface and add the rest of the flour to form a dough (IT WILL BE SOFT - but it should be smooth)
• Refrigerate for about 1 hour.
• Roll out to about 1/4 inch thick on a floured surface.
• Cut into squares about 2 x 2 and fill center with about 1/4 tsp of the lekvar.
• Bring together opposite corners and pinch and fold over.
• Bake on a lightly greased baking sheet for about 15 - 20 minutes until lite gold at 350F (Be careful not to let them burn).
• While still warm, role in powdered sugar and let cool.
• Once cooled, repeat the powdered sugar coating once more.
• You can use any flavor lekvar or even an almond paste.
• It just has to be really thick so it doesn't run while baking.

CREAM CHEESE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
• Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

CREAM CHEESE PASTRY

Steps:

• In a large bowl cream together cream cheese and butter.
• slowly sift in flour and salt.
• Shape into 2 balls, wrap in plastic and chill for at least 3 hours or overnight (I chill overnight) in the fridge.
• Roll out on a floured board and use as you will.

FINNISH PRUNE TARTS

Steps:

• Blend dough ingredients with pastry blender.
• Add milk to soften as needed.
• Should make into 4 small or 2 large balls.
• Cover and chill dough overnight.
• Cook the prunes in water until soft.
• Drain.
• Press prunes through wire strainer or pureed in blender.
• Add the sugar and mix well.
• Roll out dough into large square in order to cut into 3 inch square Place a mound of filling in the center.
• Split each corner from the top to within 1/2 inch of the center.
• Fold one half of each corner to the center-- to form a star or pinwheel.
• Place on ungreased baking sheet- you may sprinkle croase grain sugar over tart.
• Let stand 10 minutes before baking.
• Bake in hot oven 400*F for 7 to 10 minutes- until light golden brown (they should be realitively pale).
• Remove and cool on rack.