Name: Baked plum and pistachio pastries with spiced plum sauce
Ingredients: 1 egg; 60 g castor sugar; 60 g unsalted butter; pinch of freshly grated nutmeg; pinch of freshly ground cinnamon; 60 g ground almonds; 2 teaspoons plain flour; 1 quantity Pistachio Spice Mixture; 125 g butter, melted; 12 sheets filo pastry; 100 ml Rosewater Syrup; 25 g unsalted butter; 1 tablespoon brown sugar; 2 cloves, freshly ground; 2 allspice, freshly ground; 250 ml Spiced Blood Plum Sauce; 9 blood plums, peeled

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

These cigar-shaped pastries are hot favourites of mine, and, like most things, are easy to assemble once the base components have been prepared. The spices work to lift and lighten the whole taste sensation.

Ingredients

12 sheets filo pastry
125 g butter, melted
1 quantity

Method

To prepare the spiced plums, quarter plums, removing stones. Melt butter with brown sugar in a frying pan, then stir in spices and cook for 1 minute. Add plums and cook for 5 minutes over moderate heat, tossing to coat with spiced butter, until fruit has softened but is still holding its shape. Remove pan from heat and allow plums to cool completely.
To make th

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Baked plum and pistachio pastries with spiced plum sauce

Ingredients

Method

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