When most people think of tasty fillings for pastries, prune probably isn't very high on the list, but I don't understand that. Why are prunes so different from raisins, or any other dried fruit? They're dried plums! Plums are awesome! I think it's because, in our minds, prunes = old people and if you're eating prunes it's to get a little locomotion going in, uh, the digestive regions.
Well, guess what. All Prune and Walnut Turnovers will do is make you fat, and that's a serious risk because they're so delicious you'll want to eat as many as you can. So make them for a group--otherwise don't blame me if you gain 5 lbs.
What makes them so delicious? Let's start with the crust, which is made with butter AND cream cheese...which makes for moist, flaky and ever-so-slightly tangy crust.
The filling is delicious because a) the walnuts are toasted b) there's cinnamon sugar in it c) there's sherry in it. Win-win-win.
It's not a quick recipe--there's chilling of dough and rolling it out (and filling and sealing) but if you're in the mood for a baking project this is a gratifying one. A food processor is key--if you don't have one, why don't you? Ask the Easter Bunny to bring you one.
I made these for my book group and one of the guys thought it was blueberry filling (mmm so delicious) and almost spit it out when I said it was prune. I'm glad you didn't tell me that BEFORE I ate them, he said. I never would have tried it!
Come on, it's not like I ground up OLD PEOPLE and put them in there (would that make it mincemeat?) OK, gross, time to stop.
Seriously, these are good. I am 5 lbs. fatter. Nobody to blame but myself.