Serves 4 – 5
Italian plums, also called prune plums are oval shaped and produce a bright purple colour when cooked. They are smaller than the Damson purple plums. They began to appear on the market this week with the touch of fall in the air. If you have an over abundance of plums, halve them with the pit easy to remove. They freeze readily and can be made into pies later especially an open-face pie with halves place close together in a circles around the pie from the outside to the centre. They dry easily too.3 cups (750 mL) pitted, quartered, ripe Italian or prune plums
1/3 cup (75 mL) granulated sugar
1 tablespoon (15 mL) chopped mint leaves or leaves from 3 stems
6 sheets phyllo or fillo pastry, there are two spellings for the pastry
1/2 cup (125 mL) melted butter with pastry brush
¼ cup (15 mL) granulated sugar
¼ cup (50 mL) ground almonds
¼ cup (50 mL) fresh or Panko breadcrumbs
½ cup (125 mL) whipping cream (optional)
Preheat oven to 375F (190C). Lightly grease bake sheet.
- Combine the plums, sugar and mint. Combine sugar and almonds and toss through the plums
- Place layered 6 phyllo (fillo) sheets on work surface and cover with tea towel. Return remaining sheets to its package. Place first sheet on baking sheet and brush with butter; sprinkle on 1 tablespoon (15 mL) breadcrumbs. Top with second sheet placed evenly, brush on butter and sprinkle on crumbs. Continue with remaining sheets repeating procedure and layers on bake sheet.
- Place plum mixture along the longest edge of layered phyllo (fillo), 2-inches (5 cm) from top edge and 1-inch (2.5 cm) from side edges. Fold in short sides and firmly roll phyllo (fillo) up into a roll. Brush with butter; cut 4 slits on top using a serrated knife. Sprinkle top with 1 teaspoon (5 mL) sugar.
- Bake for 20 – 25 minutes until top is golden and plums are tender when pierced with tip of sharp knife.
- Cool to room temperature and slice on the diagonal into servings. If desired serve with lightly sweetened whipped cream.
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