“Well, never mind. This day’s done and there’s a new one coming tomorrow, with no mistakes in it yet, as you used to say yourself. Just come downstairs and have your supper. You’ll see if a good cup of tea and those plum puffs I made today won’t hearten you up.”
–Anne of Avonlea, by L.M. Montgomery
These are an almost impossibly easy-yet-delicious dessert.
The jam partially caramelizes into a sweet, gooey layer. Under the folded puff pastry, the fresh plums and jam ooze together, a warm flavorful filling. The slices of plums soften as they bake, and contrast wonderfully with the slight crunchiness of the sugar topping. They’re an amazing and impressive showcase of plummy goodness that’s great as dessert, but also turns out to be a very tasty breakfast, if there are any puffs left uneaten!
Plum Puffs Recipe
Prep: 10 minutes Baking: 15 minutes
- 1 sheet frozen puff pastry, thawed
- 1 cup plum preserves
- 2 plums, cut into 16 slices (each quarter, quartered)
- 1 egg, beaten, for glazing
- Turbinado sugar, for sprinkling on top
Spread out the puff pastry, and cut into 8 equal squares. Spread the plum preserves onto the pastry, the place two slices of plum onto half of each square. Fold one corner over, leaving about 1/2″ of the bottom layer showing. Fold the bottom corner up over the top, and seal with egg. Do the same with each Plum Puff, then brush the top of the pastries with the beaten egg. Sprinkle with a pinch of turbinado sugar.
Line a baking sheet with either parchment paper or a silpat. Arrange the pastries on the prepared baking sheet, and bake at 375F for 15 minutes. Let cool to at least room temperature before serving.