Plums with Phyllo Pastries
Ingredients
- Ingredients
- 600 grams Plum
- 80 grams sugar
- 1 generous pinch cinnamon
- 4 centiliters brown Rum
- 80 grams Poppy seeds
- 6 centiliters Amaretto
- 150 grams Marzipan
- 100 grams Phyllo dough
- 40 grams butter
- 10 grams Vanilla sugar
Preparation steps
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.
Plaace plums into bowls and top with phyllo pastries. Sprinkle with vanilla sugar and serve.
