PRUNE FILLING
Simmer, 20 min., let cool then puree:
- 1 1/2 lbs. pitted prunes, cover with water
- juice of 1/2 lg. lemon
- 1 1/2 - 2 T. sugar
DOUGH
Mix in large bowl, then make a well:
- 2 cups flour (65% spelt, 25% white, 10% whole wheat)
- 1/2 tsp. b. powder
- pinch of salt
In well, add (first one half, then the other):
- 1 egg and 1 flax egg
- scant 1/2 cup canola oil
- 1/2 cup sugar
- 2 T water
- zest of 1 lemon
Knead till dough is silky; wrap in wax ppr.; put in fridge 2-3 hours.
Cut out circles with upside down glass (2 - 3" diameter). Put about 2 tsp. of filling in the center of each circle. Gather edge to form a triangle and pinch dough together.
Bake, 375 deg. F., 12 minutes (till edges slightly brown)
Yield: about 36
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