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3/4 to 1
pounds Italian Prune Plums
one lemon zest
ounces puff pastry (approximately)
- Roll out puff pastry dough into a rectangle roughly 14 by 12 inches (35 x 30cm, or about the size of a cookie sheet). Gently lift onto a cookie sheet, and refrigerate while preparing the fruit. (Puff pastry, like pie dough, needs to be kept cold). Slice the plums in half lengthwise, then slice each piece in half again. Toss gently (using your hands) with the lemon zest and the sugar in a bowl.
- Remove the pastry dough from the refrigerator, and arrange the fruit slices down the center, leaving about two inches margin at each edge. Fold the edges towards the center, partially covering some of the fruit.
- There will be some “syrup” left in your bowl, scrape out as much as you can and drizzle over the plums.
- Bake for about 35-40 minutes at 425F (220C). (Reduce to 400F/200C if the pastry browns too quickly).