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
————————NUTRITIONAL INFORMATION/SERV———————— x 222 calories x 4 g protein x 35 g carbohydrate x 8 g fat x 5 mg cholesterol x 21 mg sodium 1. Preheat oven to 400F. On lightly floured surface, roll thawed
pastry sheet to 14×12 inch rectange. With sharp knife, cut off 2 inches from ong side to make a 12 inch square; cut 14×2 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