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233: © 1997-2026, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 20 Pieces
1 puff pastry (25 x 42 cm)
200 g prune puree [Order No: 185]
from the jar or homemade
80 g cashew nuts, coarsely ground
Home-made prune puree:
100 g water
50 g prunes, dried
10 g xylitol or sugar [Order No: 303]
0.5 g rock salt [Order No: 305]
Cuisine: Swiss cuisine
Treat yourself with Vegusto: Recipe No. 233
These puff pastry rolls are a perfect, quick and easy finger food. They are filled with fruity prune puree and protein-rich nuts.
Ingredients for 20 Pieces
1 puff pastry (25 x 42 cm)
200 g prune puree [Order No: 185]
from the jar or homemade
80 g cashew nuts, coarsely ground
Home-made prune puree:
100 g water
50 g prunes, dried
10 g xylitol or sugar [Order No: 303]
0.5 g rock salt [Order No: 305]
Preparation
For the filling, mix the prune puree with the nuts.
Roll out the puff pastry and cut in half lengthwise with a knife. Then cut the puff pastry crosswise into strips about 5 cm wide.
Now place a heaped teaspoon of the prune puree in the middle of a piece of puff pastry. Make sure to leave about 5 mm of margin on the left and right.
Lift the bottom end of a puff pastry strip and place it 2 cm above the mixture. Then roll up the puff pastry from the bottom to form a parcel.
Preheat the oven to 200 °C / convection oven and bake the puff pastry rolls on the baking paper for about 20 minutes until golden brown.
Homemade prune puree:
For homemade prune puree, put all the ingredients in a blender jug and leave to soak overnight in the fridge. If you like it quicker, you can also boil the ingredients in a pot for 10 minutes.
Finely blend the soaked or cooked ingredients with the soaking water in a powerful blender (e.g. Vitamix).
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These puff pastry rolls are a perfect, quick and easy finger food. They are filled with fruity prune puree and protein-rich nuts. [233]
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