Sheet of puff pastry
Two plums (or other stone fruit – nectarines are good too) halved and stoned
Jam (any kind you like)
Lightly beaten egg
Double cream (for serving)
Pre-heat your oven to 220. Prepare a baking sheet by sprinkling it with a little water.
Cut the pastry sheet into four equal parts. They should be roughly 100mm x 140mm but depends on the size of the sheet. Place a teaspoon of jam in the centre of each. Lay a plum half on top of the jam. Using a cheese grater, grate marzipan over the top of the plum half. With a pastry brush, line the sides of the pastry squares (this is to make a ‘glue’ to hold the edges together). Fold the pastry square sides up and seal the edges, ending with a little twist at the top. They don’t need to be too neat but they are best if there’s no gaps. Brush the remaining egg on the top of each square and press flaked almonds into the surface of each. Place the parcels on the baking sheet and bung it in the oven.
The parcels should be ready in about 20-25 minutes but keep an eye on them. They should be golden brown.
When they’re finished, put them on a cooling rack (don’t eat them hot!) until, at least warm (in case you can’t wait) though cold is the proper way to eat them.
To serve, place a Plum Puff in a shallow bowl and drizzle double cream over them then tuck in with a spoon.
Unfortunately, I’ve never taken a photo of them. However, mine look like little square parcels with browned almonds sprinkled on them. And, according to everyone who’s tried them, they taste DELICIOUS!
[NOTE TO SELF…TAKE A PHOTO NEXT TIME]