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Focaccia Turnovers with Prune Cream

Yields1 ServingPrep Time20 minsCook Time30 minsTotal Time50 mins

An Italian bread similar to pizza with dry plum cream

 1 sachet of Saf-instant yeast
 120 ml Warm water
 250 g Flour
 1 Salt
 1 tsp Sugar
 1 Egg Yolk
 2 tbsp Milk for Glazing
Prune Cream:
 200 g Diced stoned prunes
 1 Diced golden apple
 50 g Butter
 40 g Sugar
1

Soften the prune cream ingredients in butter and cook for 15 minutes uncovered, to make a compote.

2

Make the dough. Shape into a ball then roll out on a worktop.

3

Cut out 12 squares. Top 6 squares with a little compote. Cover with 6 other pastry squares and pinch the edges.

4

Brush with the egg and milk glaze then bake at 200°C (do not preheat
the oven).

5

The dough will rise, then bake. They should take 35 minutes.