Quick Italian Plum Pie Without Eggs & Dairy

Ingredients

Crust

80 grams (2.75 ounces) whole wheat flour

150-180 grams (5.5-6.5 ounces) white wheat flour

80 grams (2.75 ounces) sugar

100 milliliters (3.5 fluid ounces) water

40 milliliters (1.5 fluid ounces) sunflower oil (odorless)

20 grams (0.75 ounces) cocoa powder

7 grams (0.25 ounces) baking powder

Pinch of salt

Filling

300-350 grams (10.5-12.5 ounces) prunes

1 tablespoon sugar

1 teaspoon lemon juice

Water

Instructions

Step 1

Prepare the Filling

Soak prunes in water overnight (water should cover the prunes).

The next day, put the soaked prunes on low heat, add sugar and lemon juice, and cook for about 30 minutes, until only a couple of spoonfuls of liquid remain.

Blend the filling until smooth and let it cool.

Step 2

Prepare the Dough

Dissolve sugar in warm water, add salt and sunflower oil, and mix well.

Sift flour with baking powder and cocoa powder, then gradually add to the liquid mixture until you get a soft dough. (You might need a different amount of flour than listed.)

Wrap the dough in plastic wrap and refrigerate for 40 minutes (or overnight).

Step 3

Assemble and Bake

Roll out the dough to a thickness of 3-4 mm (0.1 inch), place it in a greased round pan, forming the edges. Trim off excess dough and roll it out again, cutting it into strips.

Fill the crust with the prune filling and place the strips on top, forming a lattice and attaching them to the edges.

Bake at 180°C (350°F) for about 30-35 minutes.

Servings

Serving Suggestions: 🌟

Once you've baked your delicious prune pastries, here are some serving ideas to make them even more enjoyable:

✨ Serve Warm: Enjoy your pastries fresh out of the oven while they're still warm and crispy. Pair them with a cup of hot tea or coffee for a cozy experience.

✨ Top with Whipped Cream: Add a dollop of whipped cream on top of your pastries for an extra touch of indulgence. The creamy texture complements the prune filling beautifully.

✨ Dust with Powdered Sugar: For a simple yet elegant presentation, lightly dust your pastries with powdered sugar before serving. It's a stunning finishing touch that will impress your guests.

✨ Accompany with Fresh Fruits: Serve your pastries with a side of fresh fruits, such as sliced strawberries or blueberries. The fruity contrast enhances the rich prune flavor.

✨ Make it a Dessert Platter: Create a delightful dessert platter by serving your pastries alongside a mix of other small treats like chocolate truffles, nuts, and cheese. Perfect for special gatherings!

Get creative with your serving ideas and make these prune pastries the star of your next meal! 🌟

Equipment

Round Baking Pan

A 9-inch round pan works best for this pastry. Grease it well to ensure easy removal.

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Blender

You'll need this to get a smooth prune filling. A food processor works too!

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Rolling Pin

Essential for rolling out your dough to an even thickness. Lightly flour your surface to prevent sticking.

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Plastic Wrap

Great for wrapping your dough and keeping it fresh while it refrigerates.

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Variations

Gluten-Free Variation: 🌾

If you're looking to make these pastries gluten-free, simply replace the regular flour with a gluten-free flour blend. Ensure your baking powder is also gluten-free.

Vegan Variation: 🌱

Want to make these pastries vegan-friendly? No problem! Use a vegan sugar substitute and ensure your baking powder is vegan. Also, opt for a vegetable-based butter alternative for a cruelty-free treat.

These variations ensure that everyone can enjoy these delicious pastries without sacrificing flavor! 🌟

Faq

Q: How do I keep my dough from sticking to the rolling pin?
A: Lightly flour both your rolling pin and the surface you're rolling the dough on. This will prevent sticking and make it easier to achieve an even thickness.
Q: Can I make the dough in advance?
A: Absolutely! You can refrigerate the dough wrapped in plastic wrap for up to 24 hours before using it.
Q: How can I tell if the prune filling is done?
A: Once the prunes have been simmered down and only a couple of spoonfuls of liquid remain, blend the mixture until smooth. It should have a thick, jam-like consistency.
Q: Can I use a different type of fruit for the filling?
A: Yes, you can try using other dried fruits like apricots or figs. Just soak them overnight and follow the same cooking steps as with prunes.
Q: How do I ensure my pastry’s lattice doesn’t collapse?
A: Make sure to attach the strips firmly to the edges of the crust. If the dough feels too soft, chill it briefly before cutting and placing the lattice strips.
Q: Can I freeze the baked pastries?
A: Yes, these pastries freeze well. Just ensure they are completely cool before wrapping them tightly in plastic wrap and storing them in an airtight container. Thaw and reheat before serving.