Easy-peasey with Pepperidge Farm Frozen Puff Pastry (defrosted)

Roll the pastry sheet till it's about 10" square, or a bit more.

Cut into 4 pieces and lay them on a parchment paper covered cookie sheet. (I sprinkled a little water on the sheet before laying down the paper. It makes it stay put.)

Place a dollop of the prune filling (recipe below) in the center and brush the pastry around the filling with an egg wash made with a beaten egg thinned with water.

Fold two opposite corners over each other to cover part of the filling and place the unbaked pastries in the fridge for 30 minutes.

When there are about 10 minutes left in the fridge preheat your oven to 400°

After 30 minutes remove pastries from fridge and brush with egg wash.

Place sheet in oven and bake for about 15 minutes, or until golden brown.

Prune Filling - Lekvar

This recipe comes from an old European baker. It is thick, fairly sticky, and rich. Since there is very little water content after it's made, it's excellent for Danish, sweet braids, and even as a spread on toast. Because it's not wet, there is little bubbling and oozing out of your baked items. Not suitable as a pie filling.

Lekvar - Prune Pastry Filling

1 1/2 cup pitted dried prunes, rough chopped
2/3 cups water
1 tsp. grated orange peel
3 tbs orange juice
1/3 cup brown sugar

Put all ingredients except brown sugar into saucepan. Bring to near boil. Reduce heat. Cover pot and simmer about 30 minutes. Prunes will get soft very soft and most of the water will evaporate. Uncover the last few minutes if needed to get the last of the water evaporated. Remove from heat and mash. Stir in brown sugar. Put in container and refrigerator until ready to use.

Yield about 2½ cups

This filling will keep very well in the refrigerator for at least a week. I usually remove from the fridge about a half hour before using just to take the chill off. It mounds very and sticks very easily and is spreadable using the back of a spoon.

Prune filling recipe from: http://attheveryyeast.blogspot.com/2009/03/lekvar-filling-made-from-dried-prunes.html