Skip to main content
Epicurious
Cookbooks

Prune Filling

Recipe information

  • Yield

    makes enough for 1 dozen pinwheels

Ingredients

2 pounds pitted prunes
1/2 cup sugar
2 tablespoons light corn syrup
Pinch of salt
Pinch of ground cinnamon

Preparation

  1. Step 1

    Combine all ingredients with 1 cup water in a small saucepan. Cook over medium-high heat, stirring constantly, until most of the liquid has evaporated, about 10 minutes. Remove from heat; let cool completely.

    Step 2

    Transfer mixture to a food processor, and process until purƩed. Use immediately, or store in an airtight container in the refrigerator for up to 1 week.

Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. Ā© 2005 Clarkson Potter
TagsPruneDried FruitFruitDairy FreeGluten FreeNut FreeVeganVegetarianEasyQuick5 Ingredients or FewerFood ProcessorCookbooks
Read More
All the Recipes From Bon AppĆ©titā€™s Travel Issue
Weā€™ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
Chickpea Tachin With Herb Salad
The golden, crunchy corners are worth fighting over.
The Only Frittata Recipe Youā€™ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Baked Cheddar and Leek Pasta
Not stuffed shells. But not not stuffed shells either.