Apple and prune slice

A spiced apple and prune filling is sandwiched between buttery shortcrust pastry in this easy, delicious slice.

  • 1 hr 15 mins cooking
  • Makes 24 Item
  • Print


Apple and prune slice
  • 4 medium apples (600g)
  • 3/4 cup (135g) coarsely chopped seeded prunes
  • 2 1/2 cup (625ml) water
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoon hazelnut meal
  • 2 sheets ready-rolled shortcrust pastry, thawed
  • 1 tablespoon caster sugar


Apple and prune slice
  • 1
    Peel and core apples; slice thinly. Place apples and prunes in medium saucepan with the water, bring to a boil. Reduce heat, simmer, covered, 10 minutes or until apples are just tender. Drain well; cool 15 minutes.
  • 2
    Combine cinnamon, nutmeg and hazelnut meal in medium bowl; gently stir in apple mixture.
  • 3
    Preheat oven to 200°C (180°C fan-forced). Grease 20cm x 30cm lamington pan; line base with baking paper.
  • 4
    Roll one pastry sheet large enough to cover base of pan; place in pan, trim edges. Cover pastry with baking paper, fill with dried beans or rice; bake 15 minutes. Remove paper and beans; bake 5 minutes. Spread apple mixture over pastry.
  • 5
    Roll remaining pastry sheet large enough to fit pan; place over apple filling. Brush pastry with a little water, sprinkle with sugar; score pastry in crosshatch pattern. Bake about 45 minutes. Cool in pan; cut into squares.