Mrs Bobkins Plum Pastry
Delight your taste buds with these delicious plum pastries. Fresh plums are cooked in a fragrant syrup until soft and sweet, then combined with a sticky jam-like mixture. Encased in buttery puff pastry, these individual pastries are a true treat for any occasion. Top with a dollop of double cream for the perfect finishing touch.
— Constant Cookbook
Ingredients
- Ingredients
- âÀâ 375g Puff Pastry ready rolled
- âÀâ 7 plums
- âÀâ 200g golden caster sugar
- âÀâ cinnamon stick or 1 tsp ground cinnamon
- âÀâ Vanilla pod, split and seeds scraped from the middle
Instructions
- âÃÂâ Cut the plums in half, remove one half, remove and discard the stone and slice the remaining half.
- âÃÂâ Tip the sugar into a pan with 225ml water, the cinnamon and vanilla. Gently heat until the sugar dissolves.
- âÃÂâ Slide the fruit into the syrup. Bring the pan to the boil, and then let it simmer for 5-10 mins, depending on the ripeness, until the plums are soft. Leave to cool slightly then remove the half plums.
- âÃÂâ Mash into the syrup the remaining sliced plums and bring back boil and reduce the liquid by half until very sweet and sticky like jam and leave to cool.
- âÃÂâ Line 2 baking trays with greaseproof paper
- âÃÂâ Roll out the pasty and cut 11cm circles from the pastry and place onto the greaseproof paper; make a score in the pastry 1cm from the edge to mark out an inner circle.
- âÃÂâ Place the whole plum in the centre of the circle and some of the jam on top retain any excess jam for serving.
- âÃÂâ Place in a hot over 200/220 for 15 mins or until the pastry is cooked.
- âÃÂâ Add the extra jam and serve with double cream
Yield
Serves 7
Comments
No comments found.