Walnut Stuffed Prunes With Lemon Cream

Looking for a quick treat that feels fancy but takes minutes to make? Walnut Stuffed Prunes are the answer—a delicious dessert of sweet prunes filled with crunchy walnut halves and topped with lemon cream. Whether you serve it after dinner or with a cup of black tea today, this classic Walnut and Prune Dessert is pure old-world charm.

Jump to:

• Walnut-Stuffed Prune Dessert
• Ingredient Notes
• ​Step-By-Step Method
• Storage and Making Ahead
• More Lithuanian Desserts
• Walnut Stuffed Prunes With Lemon Cream

Walnut-Stuffed Prune Dessert

Walnut-Stuffed Prune Dessert was a regular treat in my childhood—I remember enjoying it at least once a month in Lithuania, thinking it was a local speciality. Only later did I discover it's actually one of those classic Ukrainian foods, and it quickly made sense why it was so beloved across borders.

As a big fan of both dried fruit and creamy toppings, I still think this is a great combination—sweet, tangy, nutty, and surprisingly elegant for something so easy to make.

Ingredient Notes

Here's everything you will need for this Walnut and Prune Dessert:

• large prunes: dried prunes (that are actually dried plums) vary, and whilst ours were very moist and flexible, you may need to soak yours before stuffing. 
• walnut halves: you may choose to use toasted walnuts. 
• creme fraiche: or full-fat sour cream, but this recipe works well with heavy cream too. 
• powdered sugar: also known as icing sugar or confectioner's sugar. 
• lemon juice + zest of half a lemon. 

​Step-By-Step Method

1. If your prunes are extremely dry, soak them in warm water (or orange juice) for 10 minutes before stuffing. 

2. Stuff softened prunes with walnut halves. Arrange 5 walnut-stuffed prunes per portion in each small serving dish in a single layer (or use a large shallow dish for sharing). 

3. In a small bowl, using a balloon whisk (or electric handheld mixer), beat the crème fraiche, lemon zest and icing sugar until well combined.

4. Drizzle in the lemon juice and beat again immediately (the mixture may curdle slightly to start with, but will resolve itself if you carry on beating).

5. Spoon the lemon crème fraiche over the prunes, and decorate with extra lemon zest, grated chocolate or chopped walnuts.

Storage and Making Ahead

This dessert is even better when made in advance—preparing it about 24 hours ahead gives the lemon cream time to gently soften the prunes and meld all the flavors together.

Store the Walnut and Prune Dessert covered in the fridge for up to 2 days. For the best texture and flavor, bring it to room temperature before serving.

More Lithuanian Desserts

Looking for more sweet inspiration from Lithuania? After all, the best things are always saved for dessert time!