Plum Phyllo Pouches

Ingredients:

• 6 medium plums, black-skinned
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1 cup confectioners' sugar
• 1 tsp. vanilla extract
• 9 sheets phyllo dough
• 4 tbsp. unsalted butter                                                                                                       

Make 12 Servings (1 per serving)

1. Slice plums in half, remove pits and then slice each plum half into four slices each. Combine plums with cinnamon and sugar in a medium bowl; toss to coat and set aside for several minutes until plums weep (start to give off juice).
2. Place plum mixture in a medium saucepan and bring to a boil. Immediately reduce heat and simmer plums gently until mixture thickens, stirring occasionally, about 20 minutes; remove from heat and allow to cool.
3. Preheat oven to 350ºF. Melt butter in microwave or on stovetop. Using a pastry brush, lightly brush bottoms and sides of a 12-hole muffin tin with a small amount of melted butter; set aside.
4. Place sheets of phyllo dough in a single stack. Cut the stack of dough into four equal-sized rectangles. Immediately cover phyllo tightly with a piece of plastic wrap and then place a damp dish towel over plastic wrap. Keep phyllo covered until you are ready to use it (make sure to cover it back up between each use).
5. Use three rectangles of phyllo dough to make each tart as follows (take only 1 rectangle out at a time): Working with one rectangle of phyllo dough at a time, brush one side with melted butter. Place a second rectangle of phyllo dough on top of the first one in a cross-wise manner; brush top with melted butter. Place a third rectangle of phyllo dough on top of the second piece so you are forming a six-pointed star; brush with melted butter.
6. Place the phyllo star in a hole of prepared muffin tin allowing the edges to fall out over the top of the hole; fill with four pieces of plum and a little sauce. Pinch the sides of the phyllo dough together to loosely close pouch. Repeat until all 12 pouches are made.
7. Bake until top turns golden and fruit begins to bubble, about 25 to 30 minutes. Serve warm or at room temperature

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears on www.weightwatchers.com. These individual desserts highlight one of summer's most delicious fruits. When the weather is cool enough, turn on the stove and oven to make these elegant desserts. I added nutmeg and a touch of vanilla to this dessert because a little touch of cinnamon, nutmeg and vanilla go a long way and add great taste. Use a soup spoon to lift each pouch from the muffin tin to a plate so you don’t rip the phyllo. You can use plums, peaches, nectarines, apricots and even cherries in this dessert and it will still be delicious. Serve this dish for dessert when you have company for dinner and maybe add a touch of vanilla gelato or yogurt or even crème frache to make it more elegant.