FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | RECIPES | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools & Tours | Food_Trivia_Quizzes | Food_Poems | Free_Magazines | Food_Festivals & Shows
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.
• 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)
% of Calories from Fat 41%
California Dried Plum Board - www.californiadriedplums.org
Recipe created by Georgeanne Brennan.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.