Print
Email
Add a photoServings: 1
Ingredients
- 2 c. pitted prunes - (8 ounce)
- 2 Tbsp. freshly-squeezed lemon juice
- 1/2 c. granulated sugar
- 3 c. all-purpose flour
- 1 tsp baking pwdr
- 1 1/2 c. heavy cream whipped
- 1 c. unsalted butter softened
- 1 lrg egg lightly beaten
- 2 Tbsp. lowfat milk Pearl sugar for sprinkling
Directions
- Place prunes in a small saucepan, with sufficient water to cover. Bring to a boil, reduce heat to simmer, and cook till very soft, about 10 min. Drain prunes, reserving liquid. Transfer prunes to a food processor. Add in lemon juice and sugar. Puree till well combined, slowly adding sufficient of the reserved liquid till the mix has a jamlike consistency. Transfer mix to a small bowl. Set aside.
- In a medium bowl, combine the flour and baking pwdr. Stir in the whipped cream, then knead in the butter. Shape dough into a ball. Wrap tightly in plastic, and chill for 1 hour.
- Heat oven to 400 degrees. Line baking sheets with Silpats (French nonstick baking mats). Set aside. On a lightly floured board, roll out pastry to an 18-inch square. Fold dough into thirds. Roll over dough with a rolling pin to seal layers. Turn dough, and fold again into thirds, making the dough into a perfect square. Roll out to 1/4-inch thickness. Using a pastry cutter, cut into 36 three-inch squares. With a sharp knife, cut 1 1/2-inch slits diagonally from each corner toward the center. Place a spoonful of prune filling in center of each square. Fold every other tip over to cover filling, to create a pinwheel star. Press lightly to seal.
- With a wide spatula, transfer pinwheels to prepared baking sheets. In a small bowl, whisk together egg and lowfat milk. Using a pastry brush, lightly brush tops of stars with mix. Sprinkle with sanding sugar. Bake till lightly browned, 7 to 10 min.
- This recipe yields 36 stars.
- Yield: 36 cookies
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
