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Plum Puff Dumplings

Adapted By Brennan's 27 Sep 2018

Serving Size: Makes 6 dumplings


for rolling all-purpose flour

1 14 oz package all butter puff pastry, thawed and cold

5 large purple plums, cut into 1/2 inch wedges

1/4 cup sugar, plus more for sprinkling

1 1/2 teaspoon cornstarch

1/4 teaspoon ground cardamom

1 large egg, beaten

for serving Brennan’s Vanilla Ice Cream

Adapted From:

Serve these plum-stuffed treats with Brennan's Vanilla ice cream for the ultimate dessert.

Preheat oven to 375°F and line a large baking sheet with parchment paper. On a lightly floured work surface, roll out puff pastry 1/8-inch-thick. Cut the pastry into six 6-inch squares and transfer to the baking sheet; freeze for 5 minutes.

In a bowl, toss the plums with the ¼ cup of sugar and the cornstarch and cardamom. Spoon the fruit and juices onto the center of each puff pastry square. Working with 1 square at a time, bring up all 4 corners and pinch them together in the center. Pinch the seams closed at the bottom corners to trap any juices, leaving the tops open to vent steam. 

Brush the pasties with the egg and sprinkle with sugar. Bake in the center of the oven for about 30 minutes, until puffed and golden. Let cool slightly and serve with scoops of vanilla ice cream.