Puff Pastry with Brie, California Prunes and Thyme

Makes: 2-4Prep Time: 30 minutesCook Time: 20 minutes


  • 80g California Prunes
  • 1 roll of Puff Pastry
  • 200g Brie
  • 1 Leek
  • 2 Potatoes
  • 1 knob of butter
  • 1 bunch Thyme



1. In a pan, put a knob of butter and the potatoes cut into thin slices. Add the julienned leek, salt – then heat.
2. Roll out the puff pastry: arrange a layer of leek, potatoes, California Prunes, sliced brie and roll into rolls.
3. Bake at 200 °C for 20 minutes.
4. Remove from the oven, and cut the pastry into small rolls and flavor with thyme.
5. A delicious aperitif is served!


Andrea Mainardi

Andrea Mainardi

Andrea Mainardi, also known as 'The Atomic Chef', is the proprietor of Officina Cucina in Brescia, Northern Italy where he serves a single table of 2-10 people for a ten-course sensory tasting experience. Andrea first worked with the California Prune Board on "Cotto & Mangiato", a daily programme on Italia 1 TV and has since developed 'the purple menu', creating exciting and enticing statement dishes using California Prunes that can be made at home to impress friends and family, whilst making full use of the fantastic flavour profile of California Prunes.