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Catholic Recipe: Prune-Paste Filling


  • 1 pound large dried prunes
  • 3 slices orange, cut 1/4-inch thick
  • 1/2 cup chopped walnuts
  • 1/2 lemon, rind and juice
  • 1/4 cup sugar
  • 1 tablespoon cooking oil
  • 1/4 teaspoon nutmeg
  • Details

  • Prep Time: N/A
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Israel


Cook prunes and orange slices until thoroughly tender. Pit prunes. Grind together prunes, orange, lemon, and walnuts, using coarsest blade of chopper. Add sugar, oil, and nutmeg, Mix together thoroughly and fill pastry shells.

Recipe Source: Feast-Day Cakes from Many Lands by Dorothy Gladys Spicer, Holt, Rinehart and Winston, 1960
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