Puff Pastry to the Rescue!
If you are looking for something really easy to make, something to serve to your friends at a breakfast or brunch event and something that won’t break the bank, this recipe is just the one! Plus, you can add as much sugar as you prefer.
Puff pastry is such a versatile, inexpensive, lifesaver in the kitchen. Not only can you use it in savoury or sweet dishes, but you can make pies, canapés and a wide variety of little snacks. Super, super versatile and always easy to use.
Homemade puff pastry is obviously the best, but who has time for that? So much easier to go to the store and buy some… I am guilty.
The little tartlets are super easy to make and the perfect snack to serve at your BFF’s kitchen tea. You can also one of your other favourite fruits instead of plums.
- 1 Roll Store-Bought Puff Pastry (all-butter is the best, but other puff pastry will work fine)
- Red / Purple / Yellow Plums
- Plain Cream Cheese (room temperature)
- ± 60ml Melted Butter
- Light Brown Sugar
- Defrost the puff pastry, immediately unroll and use.
- Preheat the oven to 200°C.
- Wash and cut the plums into 8ths. You use about ¾ plum per puff pastry rectangle.
- First cut the puff pastry sheet in the middle then into smaller rectangles. If you want smaller open hand-held tartlets, you will need to cut the sheet into about 10 -12 rectangles. You can even cut the puff pastry into squares. If you want bigger closed pies, you can cut the sheet into about 8 rectangles. You will then need 2 rectangles per pie.
- Place the puff pastry rectangles on a baking sheet with baking paper on. If you are making closed pies, you will only place 4 rectangles on the baking sheet and keep the other 4 for later.
- Spread a generous layer of cream cheese on the centre of each rectangle. Make sure to leave the edges untouched.
- Sprinkle the cream cheese with about ½ teaspoon of sugar and some cinnamon.
- Place the plums onto the cream cheese.
- Brush the plums and the edges with melted butter. Sprinkle some more sugar (about ½ teaspoon) and cinnamon onto the plums. If you are making closed pies, place the unused puff pastry rectangles on top of the rectangles with the plums on. By using a fork, close the edges and then only brush with melted butter and sprinkle with sugar and cinnamon.
- Bake for ± 18 – 20 minutes until the pastry is golden and crispy and the plums are softer. Let the pies cool slightly on a cooling rack (± 5 minutes).
- Dust with icing sugar by making use of a fine sieve.
- Serve immediately.