Beat the Egg: Start by beating the egg in a small bowl. Set it aside for later.

Mix the Dry Ingredients: In a food processor, combine the wholewheat flour, all-purpose flour, sugar, baking powder, and salt. Pulse a few times to mix.

Add the Butter: Add the cold butter to the dry mixture. Pulse until the mixture resembles coarse crumbs.

Add the Egg and Orange: Pour the beaten egg into the mixture along with the orange rind and fresh orange juice. Pulse again until the dough comes together into a soft, uniform ball.

Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for at least 3 hours, or overnight if you have the time. This step ensures your dough remains tender and easy to work with.

Soak the Prunes: Soak the pitted prunes in boiling water for 15 minutes or overnight in cold water to soften them.

Grind the Nuts: In a food processor, grind the walnuts (or almonds) to a fine powder. This will add texture to your filling.

Blend the Prunes: After draining the prunes, chop them finely or puree them in the food processor.

Combine the Ingredients: Mix the prune puree with the ground nuts, strawberry jam, and grated orange zest. Stir until the mixture is well-combined and smooth.

Preheat the Oven: Set your oven to 350°F (175°C).

Roll Out the Dough: Flour a clean surface and roll out the dough to about 1/4 cm thickness. Use a round cutter to create 3-inch circles.

Fill the Pastries: Place a teaspoon of the prune filling in the center of each dough circle.

Shape the Triangles: Fold the edges of the dough over the filling to form a triangle, leaving the center exposed. Place the shaped pastries on a parchment-lined baking sheet.

Bake: Bake for 15 to 18 minutes, or until the pastries are golden brown and crisp.