Plumlicious Christmas parcel with plums

Plumlicious Christmas parcels: Fruity festive feast dessert. Photo by Juicy Delicious

Plumlicious Christmas parcels: Fruity festive feast dessert

The sunny festive season is here and it’s time for some bright food to enjoy with family. Try this Plumlicious Christmas parcels recipe by Jenni Morris for Juicy Delicious.

Plumlicious Christmas parcel with plums

Plumlicious Christmas parcels: Fruity festive feast dessert. Photo by Juicy Delicious

In the Rainbow Nation, we also love colourful foods from all around the world. This festive season, you’ll have lots of people coming over to feast more than once. You need a quick dessert that you can whip up; These plumlicious Christmas parcels are the fruit pastries of your dreams. Not everybody enjoys holiday mince pies and this is the bright, sweet and tasty alternative. They’re also great for those social media photos to make everybody else a little jealous.

Plumlicious Christmas parcels tips

The great part about this recipe is that you really don’t need to make your own filo pastry. Store-bought pastry works just as well and is usually inexpensive. Plums are such a great choice here because they’re sweet and a bit tangy, so you get a few layers of flavours that are heightened by the addition of spices like cinnamon and star anise. The pastry cups are buttery and the addition of mascarpone cheese provides some texture as wel.

ALSO READ: Cheesy cheddar and biltong bread recipe

The sunny festive season is here and it’s time for some bright food to enjoy with family. Try this Plumlicious Christmas parcels recipe by Jenni Morris for Juicy Delicious.

Plumlicious Christmas parcels recipe

0 from 0 votes
Recipe by Gary Dunn Course: DessertCuisine: South AfricanDifficulty: Easy
Servings

12

servings
Prep time

20

minutes
Cooking time

25

minutes
Total time

45

minutes

Recipe by Jenni Morris for Juicy Delicious

Ingredients

  • 250 g 250 filo pastry

  • melted butter

  • For the filling
  • 12 medium 12 very firm plums halved and stoned.

  • 1 cup 1 caster sugar

  • 2 tbsp 2 lemon juice

  • 5 tbsp 5 water

  • 2 2 whole star anise

  • 1 1 cinnamon stick

  • peel of 1 small orange

  • For the garnish
  • Icing sugar and Mascarpone cheese

  • Serve these with extra poached plums

Method

  • Preheat the oven 180 °C.
  • Take the pastry out of the fridge and keep it covered so that it does not dry out.
  • Butter a 12-hole muffin tin.
  • Unroll the pastry and cut the layers into 12 squares with a sharp knife. (36 small squares)
  • Brush each square with melted butter.
  • Line each muffin cup with a square of filo and then place a second square onto the first at a slight angle. Do the same with the 3rd square. Push down gently and spoon half a plum into each one with a little sauce.
  • Pull up the pastry gently to seal. Brush with more butter.
  • Sprinkle with caster sugar and bake for 12 to 15 minutes or until golden and crisp.
  • Cool for 10 minutes before removing them to cool on a cooling rack.
  • Dust with icing sugar before serving with a delicious dollop of Mascarpone cheese or vanilla ice cream.
  • For the filling
  • Place the plums, sugar, lemon juice. water, star anise, cinnamon stick and orange peel into a medium-size saucepan.
  • Gently bring to the boil, give the mixture a gentle stir so as not to break up the fruit. 
  • Cook till the plums are just fork tender, remove the plums with a slotted spoon and place in a bowl to cool with the sauce.

Notes

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