| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Desserts, Fruits, Mccalls, Mine, Genie |
9 |
Servings |
INGREDIENTS
| 1/2 |
pk |
Frozen puff pastry, 1 sheet |
| 2/3 |
c |
Toasted sliced almonds finely chopped |
| 1 1/2 |
lb |
Plums; halve, pitted, sliced |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Sugar |
| 1 |
ts |
Grated lemon zest |
|
x |
222 calories |
|
x |
4 g protein |
|
x |
35 g carbohydrate |
|
x |
8 g fat |
|
x |
5 mg cholesterol |
|
x |
21 mg sodium |
INSTRUCTIONS
NUTRITIONAL INFORMATION/SERV
1. Preheat oven to 400F. On lightly floured surface, roll thawed pastry
sheet to 14x12 inch rectange. With sharp knife, cut off 2 inches from ong
side to make a 12 inch square; cut 14x2 inch strip lengthwise into four 1/2
inche wide strips. Brush edges of pastry square with water; attach a
pastry strip on top of each edge, pressing gently and trimming to fit.
Place on baking sheet.
2. Sprinkle almonds over pastry (not over strips).
3. In bowl, combine plums, 1/4 cup sugar and the lemon zest; toss to
combine. Arrange plums, overlapping, in rows over almonds; reserve any
juices from plums. Sprinkle plums with remaining 2 T sugar. Bake 20 to 25
minutes or until browned and bubbly. Brush top with any reserved plum
juice. Serve warm or at room temperature.
From: McCall's August 1993
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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