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Prunes in Puff Pastry

A puff pastry cake from Erken's Stor kokebok (1914) with a filling of cooked, sugared prunes between two thinly rolled layers of puff pastry, brushed with egg, baked light brown and dusted with sugar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 488 (falt i det fri)

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About the dish

From the dessert chapter of Stor kokebok (1914). A simple puff pastry cake in which two sheets of puff pastry are filled with cooked prune compote - a typical everyday festive dessert in Erken's day, often made from leftover puff pastry.

How to make it

  1. 1

    Cook the prunes

    Wash the prunes and cook them in the water until completely tender. Remove the pits, cut the prunes into strips and stir in the sugar. Let the filling cool completely.

  2. 2

    Pre-bake the base

    Roll out the puff pastry thinly, about 3 mm. Place half of it on a parchment-lined sheet and bake it light brown at 200 °C (390 °F), about 12-15 minutes. Take it out.

  3. 3

    Assemble

    Spread the cold prune filling over the pre-baked base and cover with the second layer of puff pastry. Brush with beaten egg.

  4. 4

    Finish baking

    Bake in a hot oven, 210 °C (410 °F), until the cake is light brown, about 15-20 minutes.

  5. 5

    Serve

    Cut up the cake and dust with sugar. Serve warm or cold.

Changes from the original

The amount of puff pastry is not given in the original; estimated at about 400 g (2 sheets of ready-made puff pastry). Measurements have been converted to modern units (dl, g), "thickness of a straw" is given as about 3 mm, and baking temperatures have been added.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 488) → 1949 (korrekturlest, s. 559)~60% av teksten endretfjernetlagt til
Butterdeig 375 gr. svisker 120 gr. sukker 1 egg 1 ½ l. vand. vann. Sviskene vaskes, utbløtes, settes over varmen i det kolde vann og koker til de er ganske møre, stenene tas ut, sviskene skjæres i strimler og irøres sukkeret. Butterdeigen utkjevles til et halmstraas halmstrås tykkelse; halvparten lægges paa legges på plate, sættes settes i stekeovnen og stekes ganske lysebrun, tages tas ut, belægges belegges med de kokte, kolde svisker, dækkes dekkes atter med butterdeig, pensles med egg, stekes i varm ovn lysebrun, skjæres op, bestrøes med sukker. Sviskerne vaskes, koker med vandet, til de er ganske møre, stenene tages ut, sviskerne skjæres i strimler og irøres sukkeret. Til 8 personer.

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Frequently asked questions

How thin should the puff pastry be rolled out?
To about the thickness of a straw. Half of the dough is placed on a sheet and pre-baked light brown before the filling is added.
How are the prunes prepared?
375 g of prunes are washed and cooked in 1 liter of water until completely tender. The pits are removed, the prunes cut into strips and 120 g of sugar stirred in. The filling should be completely cold before it is placed on the dough.
How is the baking finished?
Place a layer of puff pastry over the prunes, brush with beaten egg and bake light brown in a hot oven. Cut up and dust with sugar before serving.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok from 1914, page 488. It serves 6 and takes around 90 minutes in total.

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