Name: Covered prune and apple coca
Yield: 6 servings
Ingredients: 200 g puff pastry dough; 1 or 2 apples apples; 300 g pitted prunes; 1 cup cognac, brandy, etc.; 6 crushed cloves; 1 egg yolk

Covered prune and apple coca

Covered coca made with puff pastry, prunes and apples, scented with cognac or brandy and cloves.

Ingredients

Servings:

Ingredients

200 gpuff pastry dough
1 or 2 applesapples
300 gpitted prunes
1 cupcognac, brandy, etc.
6 crushed cloves
1 egg yolk

Nutritional Information

Per serving

Calculated for 6 servings

Calories

411 kcal

Protein

4.1 g

Fat

13.7 g

Carbohydrates

50.6 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

The day before

Soak the prunes in a bowl with a few tablespoons of water, brandy and the crushed cloves.

The following day

When there is half an hour left before baking the coca, preheat the oven to 200 ºC.
Roll out the puff pastry until you have a rectangle measuring about 30 cm × 40 cm.
Imagine the rectangle divided into three lengthwise strips, following the direction of the longer side. Leave the central strip as it is and cut 12 strips on the two side sections, using a knife angled at 45º, from the edge to the boundary of the central section.
Drain the soaked prunes and blend them with a hand blender until you have a purée.
Peel the apples, cut them into quarters and then into thin slices.
Fill the central section by spreading the prune purée over it, then arrange the thin apple slices on top. Sprinkle with sugar.
Cover each of the two ends by folding inward the slightly wider scraps of dough left from cutting the strips.
Braid the side strips: first, bring a strip from one side across to the other; then lay a strip from the opposite side over it.
If the braid is too tight, the steam generated during baking may split the coca. In this case, make a vent; if the braids are sufficiently spaced apart, it is not necessary.
Brush the coca with egg yolk.
Bake it at 200 ºC for 15 minutes.
Serve it warm.