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Prune-Armagnac Filling

This is a rich and decadent filling for our Gianduja Roulade.

  • Yield: Makes about 1 cup

Source: Martha Stewart Living, December/January 1998


  • 1/2 cup prunes
  • 1/2 cup Armagnac
  • 1/2 cup whole hazelnuts, skins on
  • 1/4 cup honey


  1. Combine prunes and Armagnac in a small bowl. Cover with plastic; let soak overnight.

  2. Heat oven to 375 degrees. Spread hazelnuts on a baking sheet. Toast until skins split, 8 to 10 minutes. Rub warm nuts in a clean kitchen towel, removing skins. Set aside.

  3. Using a slotted spoon, transfer prunes to the bowl of a food processor. Add toasted hazelnuts and honey; pulse until finely ground. Transfer to a small bowl, and cover. Set aside at room temperature until ready to use.

Cook's Notes

Brandy or cognac can be substituted for the Armagnac.

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