dried prune recipe
The Best dried prune recipe
Crispy Prune & Tomato Flatbreads
A simple, chewy flatbread infused with sweet dried prunes and savory tomato sauce, perfect for dipping or serving alongside soups and salads. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp olive oil
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp honey
- 1 cup pitted dried prunes, chopped
- 1 tbsp butter
👨🍳Directions
-
1
Preheat oven to 425°F. Mix flour, salt, and olive oil in a bowl until a dough forms. -
2
Roll the dough thinly between two sheets of parchment paper, about ⅛-inch thick. -
3
Place parchment with dough on a baking sheet. Bake for 10 minutes until edges begin to lift. -
4
Remove parchment, spread tomato sauce evenly over each flatbread. Sprinkle chopped prunes and butter on top. -
5
Return to oven and bake for 12–15 minutes until golden and crisp.
🔧Equipment
- Mixing bowl
- Rolling pin
- Baking sheet
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Prune & Tomato Flatbreads Works
❓ Frequently Asked Questions About Crispy Prune & Tomato Flatbreads
How do I store dried prunes for the longest shelf life?
Store them in an airtight container in a cool, dark place like your pantry for up to three months. For longer storage, transfer them to the freezer in a resealable bag, which can keep them fresh for up to six months.
Can I substitute fresh plums for dried prunes in this recipe?
Fresh plums won’t replicate the concentrated sweetness and chewy texture of dried prunes. If you must, use a mix of dried prunes and fresh plum purée, but expect the dish to taste slightly different.
What if I don’t have a slow cooker?
Skip the slow cooker entirely—simmer the prune mixture on the stovetop over medium-low heat, stirring occasionally, until thickened. It’ll take about 30–45 minutes, depending on your pot size.
How can I adjust the sweetness if the prunes taste too tart?
Add 1–2 tablespoons of honey or brown sugar to the mixture while simmering, stirring until dissolved. Taste as you go; start with a small amount to avoid over-sweetening.
Why do the prunes sometimes turn mushy in the sauce?
Overcooking or using too many prunes can cause them to soften. For firmer texture, reduce the sauce slightly before adding the prunes, and cook on low heat to avoid breaking them down.
