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



Ingredient Checklist


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

  • 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.

  • 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.