Plums with Phyllo Pastries

Rinse and pit plums, then cut into wedges. Toss with cinnamon, sugar and rum and let stand for about 20 minutes. 

Heat 1 tablespoon of butter in a pan and saute poppy seeds briefly. Deglaze pan with Amaretto and remove from heat. Combine mixture with marzipan and knead well. 

Cut pastry into about 10 x 10 cm (approximately 4 x 4 inches) squares. Roll marzipan into about 6 cm (approximately 5 1/2 inch) long and 1 cm (approximately 1/2 inch) thick rolls. Arrange rolls diagonally on pastry brushed with melted butter and roll up. Brush with melted butter again and arrange on a baking pan. Bake in preheated oven at 180°C (approximately 350°F) for about 15-20 minutes or until golden brown.