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Prunes in puff pastry

Prunes in puff pastry from Erken & Steen 1900: prunes are cooked tender, chopped and mixed with sugar, placed between two layers of puff pastry, brushed with egg and baked pale brown. Cut into pieces and sprinkled with sugar. Serves 8.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 218 (falt i det fri)

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About the dish

En sviskefylt butterdeigskake fra Erken og Steens «Kogebog for skole og hjem» (1900). Butterdeig var krevende å lage for hånd og markerte en festligere anledning. Originalen viser til egen butterdeigsoppskrift på side 198.

How to make it

  1. 1

    Cook the prune filling

    Wash the prunes and cook them with the water until completely tender. Remove the stones, cut the prunes into strips and stir in the sugar.

  2. 2

    Roll out the puff pastry

    Roll out the puff pastry to the thickness of a straw. Place half of it on a baking sheet.

  3. 3

    Pre-bake the base

    Put the sheet in the oven and bake the base until pale brown. Take it out.

  4. 4

    Fill and cover

    Spread the prune filling over the base and cover with the rest of the puff pastry. Brush with beaten egg.

  5. 5

    Finish baking

    Bake in the oven until the top is pale brown. Cut into pieces and sprinkle with sugar. Serves 8.

Changes from the original

Oppskriften er beholdt. «Butterdeig (se side 198)» kan i dag erstattes med ferdig butterdeig. «Svedsker» er svisker. Prisene er utelatt.

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Frequently asked questions

Can I use store-bought puff pastry?
Yes. The original refers to its own puff pastry on page 198, but ready-made puff pastry works well and saves a lot of work.
Why is the base layer pre-baked on its own?
It makes the bottom base crisp so it does not go soggy from the juicy prune filling.

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