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Prep Time: 15 minutes
Servings: 8

• 1 package (17 ounces) frozen puff pastry, thawed
• 25 to 30 pitted dried plums, each cut in half
• 1/4 cup sugar
• 1/4 cup (1/2 stick) unsalted butter, cut into bits

Heat oven to 425°F.

Unfold pastry sheets; cut each lengthwise in half and then crosswise into quarters to make 8 pastries.
Roll each to form 7 1/2 x 5-inch rectangle. (Rectangles do not have to be perfectly shaped.)

Arrange four pastries on each of two parchment paper-lined baking sheets.
Fold long edges over to form 1/2-inch borders.

Arrange 6 to 7 dried plum halves down center of each pastry.

Sprinkle plums evenly with sugar; dot with bits of butter.

Bake 20 minutes or until bottoms are deep golden brown and pastry edges are golden; serve warm.

Nutritional Information (per serving)
Calories  479 
Cholesterol  16mg 
% of Calories from Fat  41% 
Fat  22g 
Sodium  204mg 
Carbohydrates  66g 
Protein  5g 
Fiber  7g 

California Dried Plum Board -
Recipe created by Georgeanne Brennan.



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