No really. Would you believe this tasty stone fruit was listed as one of the most popular Chinese foods back dating back to 479 B.C.? According the About.com, the plum has been written about and drooled over for centuries with even Confucious himself comparing them to a love interest:
"The branches of the aspen plum
To and fro they sway
How can I not think of her?
But home is far away."
-Confucious 551-479 B.C.
Food writer Peggy Trowbridge Fillipone says plums are the second most cultivated fruit on the planet, second only to apples. That is A LOT of plums!
This tart harnesses the power of the plum: brown sugar balancing the natural tartness, walnuts complimenting the earthiness, and puff pastry creating the perfect buttery package to wrap it all up. I think Confucious would approve!!
WALNUT PLUM PUFFS
Adapted from Grace Parisi
- 3 ripe plums, pitted and thinly sliced
- 1/2 cup chopped walnuts, lightly toasted
- 1/2 cup packed light brown sugar
- 1 1/2 teaspoons corn starch
- 1 sheet of store-bought puff pastry, defrosted
- 1 large egg, lightly beaten
- 1/4 cup or more granulated sugar for topping
- Preheat oven to 375ºF.
- In a mixing bowl, combine plums, brown sugar, and corn starch to make filling. Set aside.
- On a lightly floured surface unfold puff pastry. With a sharp knife cut dough into six sections. Working with one section at a time, roll out the puff pastry to about a 4X4 inch square. Spoon 1/6th of the filling onto the center of the dough square and top with about one tablespoon of walnuts. Bring together the four corners of the dough and, using your fingers, pinch together the sides making sure to leave the top open to vent steam. Carefully place on a sheet pan lined with parchment paper (OR foil that has been sprayed with non-stick spray.) Repeat with remaining dough sections.
- Brush all the puffs with the beaten egg and the sprinkle with lots of granulated sugar.
- Bake for about 30 minutes or until pastry is golden brown. Allow to cool in the pan for about five minutes. Enjoy!