Best Prune Cream Cheese Pastry Bars Recipes

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).

FLAKY BUTTERY PRUNE DANISHES

Steps:

• In the bowl of an electric stand mixer fitted with the dough hook attachment combine the warm milk and yeast. Let sit for 15 minutes until the yeast gets foamy and frothy on the top of the milk. Add in the flour, egg and sugar and run the machine for several minutes on low until combined. Cover the bowl with a damp towel and let sit for 10 minutes. Add the salt and run the machine medium for about 10 minutes. The dough will be a bit stiff at this stage as the butter hasn't been added yet. Place the dough in a lightly oiled lidded container and store in the fridge for at least 1 hour or until chilled through.
• Grate your cold butter with a cheese grater and stash in lidded container in the fridge to keep chilled.
• Once the dough is cool to the touch, roll it out to a rectangle about ¼ inch thick on a smooth, clean surface. No need to be perfect. Sprinkle half of the chilled grated butter over the dough and place the remaining butter back in the fridge. Fold the top third of the dough over the middle third and then fold the bottom third over the two layers. Take the open end of the dough and fold it over the middle third; grab the remaining open end and fold it over the two layers. Place the dough back in the lightly oiled, lidded container and place back in the fridge to cool completely. Read note in the blog text titled Freezer Method if you'd like to expedite the time between folds. Otherwise, allow several hours for the dough and butter to chill completely.
• Take the dough from the fridge and place on the counter with the open edge facing you. Roll the dough out to a rectangle about ¼ inch thick. Sprinkle the remaining grated butter; fold like above and place back in the fridge to chill. Follow the same timeline as Turn One.
• Roll the dough out to a rectangle, like Turns One & Two. Make sure that each time you place the dough on the counter with the open edge of the dough packet facing you; this will ensure that you have been 'turning' the dough properly with each roll. You won't add any butter to these turns, but you roll out and fold the dough as you did for Turns One & Two. Let the dough chill for at least several hours or ideally overnight.
• Add the prunes, water, orange zest and juice, brown sugar, cinnamon, nutmeg and almond extract to a high-speed blender or food processor and mix until it becomes coarse and jammy. How delicious does this smell? Scoop into a lidded container and store on the counter if you're using the same or in the fridge if longer.
• If using the cream cheese filling, whisk together the cream cheese, sour cream, sugar, egg yolk and almond extract. For an especially smooth filling give it a quick blitz in the blender. Stash in the fridge until ready to use.
• In a small bowl, whisk together the egg yolk and cream. Set aside. Line a baking sheet with parchment paper and set aside as well. Bring the jam to room temperature. If it's been refrigerated.
• Take the dough out of the fridge and set on a clean, light floured surface. Lightly flour the rolling pin (you can also use a wine bottle in a pinch) and your hands as well. Roll the dough into a large square about ½ inch thick (don't go thinner). Try to make this the sides as straight as possible; pull the dough a bit at the corners to get crisp angles (as best you can).
• Cut out 12 square pieces of dough of about the equal size. Working quickly, roll each square out to be 4- to 5-square inches; taking care not to roll the dough thinner than ¼ inch thickness. Use additional dough as needed to keep the dough from sticking. Place the squares on the prepared baking sheet, leaving 2-3 inches between each danish. Brush the corners with the egg wash and press the corners towards the middle to seal (see video). Reserve the egg wash for brushing the danishes just prior to baking. Cover with lightly oiled plastic wrap and let sit for about 90 minutes. The danishes will be puffed up and light to the touch.
• Preheat your oven to 400F (200C).
• Press the center of each danish down in the middle, re-securing the edges to the middle. Brush the outer edges of the danish with the remaining egg wash and sprinkle with the sparkling sugar. Place 2 teaspoons of cream cheese filling (if using) in the center of the danish and then top with 2 teaspoons of the prune jam. If just using the prune jam, then just place it in the middle...and consider adding another teaspoon if you're feeling it.
• Bake in the center of the oven for 12-15 minutes and the edges are nicely bronzed; we're talking a nice, George-Hamilton-at-the-start-of-summer bronze. Immediately transfer the danishes to a rack to cool a bit. These are delicious warm, fabulous at room temperature...I can't think of an occasion where they wouldn't be next level amazing? Enjoy friends!
• If you like this recipe, please give it a star rating and let me know how it went and if there are any tips or variations that we can share with others. Have fun!! xo

PRUNE OATMEAL BARS

Steps:

• Combine the prunes, sugar, lemon rind and lemon juice in a small pt.
• Cook, stirring over low heat until thick.
• Cool completely.
• blend remaining ingredients until crumbly.
• Pack half the oat mixture firmly into the bottom of a greased 8 inch square pan.
• Spread with prunes and then top with remaining oat mixture.
• Pat lightly into the pan.
• Bake at 350 for 35 minutes.
• Let cool before cutting.

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.

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.

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.

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.

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.