Black plums are wonderfully sweet. Pair them with goat cheese for an unexpected and decadent combination.Â Â Brie can be used in place of the goat cheese.Â Add a great dessert wine for a wonderful finish to your meal.
1 package of Pepperidge farm puff pastry (contains 2 puff pastry sheets)
2 tablespoons of flour
1 mini fresh goat cheese log (4-5 oz.) use more if desired or a wedge of brie rind removed
1 black plum finely diced
2 tablespoons of sugar
Non-stick cooking spray
Drizzle of honey
2 black plum thinly sliced
Let puff pastry dough thaw per directions on box. Sprinkle the flour over an area to roll out the dough. Place each puff pastry sheet over flour and roll it gently a few times to make sure that the dough looks like one piece. (When dough comes packaged they fold it, so there will be natural folds in it that will break when putting this dish together). Mix the goat cheese or brieÂ and sugar and fold in the diced plums in a small mixing bowl. Spread mixture evenly over both sheets of puff pastry. Proceed with rolling one sheet. Tightly roll both ends of the dough (lengthwise) towards each to meet in the middle.Â You will need to alternateÂ a roll on one side and then on the other to get an even roll when they meet in the middle. Â When the dough meets together in the middle flip it over and slice log into Â½ -1 inch pieces and place on cookie sheet coated with nonstick cooking spray. Repeat with second sheet. Each sheet of pastry once cut into smaller forms, should fit on each cookie sheet. Bake in a preheated oven at 425 degrees for 7-10 minutes until golden in color and fully puffed. Plate individual servings as shown above, garnish with honey and sliced black plums. Place a small glass of Moscato in the center of the plate for a unique presentation. Or serve family style. Each sheet will yield about 15 pieces depending on how thick you choose to cut the log.
Try Trader Joes Brand Late Harvest Moscato Paso Robles Estate orÂ Robert Mondavi Winery Moscato Dâ€™Oro (Napa Valley).
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