Ingredients for Prune And Pear Torte Slice
- 1 cup dried prunes
- 1 cup strong brewed tea
- 3 tablespoons lemon juice
- Dessert Pears
- Fresh Breadcrumbs
- Melted butter, for brushing
- Phyllo Pastry Sheets
- Apricot Preserves
- Walnut Pieces
- Icing sugar, for dusting
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How to Make Prune And Pear Torte Slice
- Place 1 cup dried prunes in a bowl with 1 cup strong brewed tea and 2 tablespoons lemon juice.
- Soak overnight (or for at least 6 hours).
- The next day, strain the soaking liquid into a saucepan; reserve the prunes.
- Peel, quarter, core, and roughly chop 2 ripe pears.
- In a bowl, combine the soaked prunes, chopped pears, ½ cup breadcrumbs, and 1 tablespoon lemon juice.
- Preheat oven to 200°C (400°F / Gas Mark 6).
- Lay two sheets of ready-made puff pastry (each approximately 10x14 inches) on top of each other on a lightly floured work surface.
- Spoon the prune and pear filling in a strip along one long edge, leaving a 5cm (2 inch) border at each end.
- Brush the 5cm borders and the long edge with melted butter.
- Fold the ends over the filling, then tightly roll up the pastry to enclose the filling completely.
- Carefully lift the roll onto a baking tray lined with parchment paper.
- Bake for 30 minutes.
- Meanwhile, add ½ cup apricot preserve to the reserved prune soaking liquid in the saucepan.
- Simmer gently until reduced to a syrupy glaze (about 10-15 minutes), then strain through a fine-mesh sieve.
- Brush a little of the glaze over the torte and sprinkle with ¼ cup chopped nuts (walnuts or pecans recommended).
- Carefully brush the remaining glaze over the torte.
- Dust generously with icing sugar before serving warm.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
86g
Fat
12g
Carbs
14g
