Flaky Prune Foldovers
Flaky prune foldovers combine sweet prunes, crunchy walnuts, and warm cinnamon in a tender pastry crust, perfect for a cozy dessert or sweet snack enjoyed by all ages.
Ingredients
Instructions
- Stir together pie crust mix and sour cream with a fork until well blended.
- Form the mixture into a ball.
- Cover and chill the dough.
Tips & Substitutions
For the best flaky texture, ensure your sour cream is cold before mixing it with the pie crust. If you don't have prunes, you can substitute with dried figs or raisins, though the flavor will change slightly. To enhance the filling, consider adding a pinch of nutmeg or a splash of vanilla extract. If you're short on time, pre-made pie crusts can also be used instead of making from scratch.
Serving Suggestions
These flaky prune foldovers are delightful served warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. They pair beautifully with a cup of tea or coffee for an afternoon treat. For a balanced meal, consider serving them alongside a fresh salad or a light soup, such as a classic Tomato Basil Soup.
Storage & Reheating
Store any leftover flaky prune foldovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy. Avoid microwaving, as this can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Flaky Prune Foldovers contains roughly 266 calories, with 4g protein, 38g carbohydrates, and 11g fat. It is a good source of dietary fiber (17% of the Daily Value), vitamin C (13% of the Daily Value), and calcium (10% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the flaky prune foldovers?
Yes, you can freeze uncooked or cooked foldovers. If freezing before baking, wrap them tightly in plastic wrap and then in aluminum foil for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time. If baked, allow them to cool completely before freezing, then reheat in the oven when ready to serve.
What can I use instead of walnuts?
If you have nut allergies or simply dislike walnuts, you can replace them with sunflower seeds or pumpkin seeds for added crunch. Alternatively, you can omit the nuts altogether and use more prunes or include some oats for a different texture.
How do I make the crust extra flaky?
To achieve an extra flaky crust, avoid overmixing the dough and handle it as little as possible. Chilling the dough before rolling it out also helps. Additionally, consider adding a tablespoon of cold butter or shortening to the mix for added richness and flakiness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).