Plum and puff pastry parcels
SERVES
8
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
20
MINUTES
CUISINE
COURSE
Dessert
Method
Preheat your oven to 200°C.
Mix the egg yolk with the ground almonds and butter. Stir in 1 tbs of the sugar.
Spread your puff pastry sheets out and cut each one into 4 squares.
Spread a scoop of the ground almond mixture onto the centre of each pastry square. Place some plums, skin side down, on top of the almond.
Sprinkle with a little muscovado sugar and pinch the pastry up at the sides until you have a neat parcel.
Repeat this with the others. Place each parcel into the fridge as you do the next one, so the pastry does not get too warm.
Brush the edges of the pastry with the egg white and sprinkle with the remaining muscovado sugar.
Heat two large flat baking trays in the oven and gently slip the parcels onto them. Bake for about 15-20 minutes until the pastry is golden.
Once cool enough to handle place on a wire rack to cool completely.
Ingredients
1 egg, separated
4 tbsp ground almonds
1 tbsp soft butter
2 tbsp soft muscovado sugar
600g plums, stones removed and halved
2 sheets of puff pastry
Method
Preheat your oven to 200°C.
Mix the egg yolk with the ground almonds and butter. Stir in 1 tbs of the sugar.
Spread your puff pastry sheets out and cut each one into 4 squares.
Spread a scoop of the ground almond mixture onto the centre of each pastry square. Place some plums, skin side down, on top of the almond.
Sprinkle with a little muscovado sugar and pinch the pastry up at the sides until you have a neat parcel.
Repeat this with the others. Place each parcel into the fridge as you do the next one, so the pastry does not get too warm.
Brush the edges of the pastry with the egg white and sprinkle with the remaining muscovado sugar.
Heat two large flat baking trays in the oven and gently slip the parcels onto them. Bake for about 15-20 minutes until the pastry is golden.
Once cool enough to handle place on a wire rack to cool completely.
