Heavenly Half Moons

Serves: 30Hands-on: 40 minutesTotal: 1 hourDifficulty: Medium

Serves: 30

Ingredients

  • 2 cups dried pitted prunes
  • ½ cup pineapple juice
  • 1 Tbsp. grated lemon zest
  • ¼ cup granulated sugar
  • 1 lb. store-bought pastry dough
  • 1 egg white, lightly beaten
  • 2 cups vegetable oil
  • 2 Tbsp. rock sugar

Directions

  • In a medium saucepan, combine the prunes, pineapple juice, lemon zest, and sugar. Place over medium-low heat, bring to a simmer, and cook until reduced to the consistency of a paste, about 20 minutes.
  • Divide the dough into 3 portions. Working with 1 portion at a time and keeping the rest covered to prevent them from drying out, roll out the dough into a thin sheet. Using a cookie cutter 3 inches in diameter, cut out circles. Brush the edges of the circles with the egg white. Place ½ teaspoon of filling in the center of each circle. Fold over to form a half moon. Press firmly to seal the edges. Place on a lightly oiled baking sheet.
  • In a large saucepan or a deep fryer, heat oil to 375°F on a deep-fat frying thermometer. Fry the half moons, 8 at a time, turning once, until golden brown on both sides. Using a slotted spoon, remove and let drain on paper towels. Sprinkle with the rock sugar while still warm.

Recipe Information

Serves: 30

Ingredients

  • 2 cups dried pitted prunes
  • ½ cup pineapple juice
  • 1 Tbsp. grated lemon zest
  • ¼ cup granulated sugar
  • 1 lb. store-bought pastry dough
  • 1 egg white, lightly beaten
  • 2 cups vegetable oil
  • 2 Tbsp. rock sugar

Directions

  • In a medium saucepan, combine the prunes, pineapple juice, lemon zest, and sugar. Place over medium-low heat, bring to a simmer, and cook until reduced to the consistency of a paste, about 20 minutes.
  • Divide the dough into 3 portions. Working with 1 portion at a time and keeping the rest covered to prevent them from drying out, roll out the dough into a thin sheet. Using a cookie cutter 3 inches in diameter, cut out circles. Brush the edges of the circles with the egg white. Place ½ teaspoon of filling in the center of each circle. Fold over to form a half moon. Press firmly to seal the edges. Place on a lightly oiled baking sheet.
  • In a large saucepan or a deep fryer, heat oil to 375°F on a deep-fat frying thermometer. Fry the half moons, 8 at a time, turning once, until golden brown on both sides. Using a slotted spoon, remove and let drain on paper towels. Sprinkle with the rock sugar while still warm.

Nutrition Information

Nutrition Information
Amount per serving
Calories140
Total Fat8g
Saturated Fat1g
Cholesterol0mg
Sodium75mg
Total Carbohydrate16g
Dietary Fiber1g
Sugars8g
Protein2g