Preparation time: 15 minutes
Cooking time: 15–20 minutes
Ingredients for plum and marzipan pastries
5 large plums, about 75 g each
50 g white marzipan, sliced into 4 portions
150 g filo pastry, thawed if frozen
11/2 tablespoons (30 g) unsalted butter, melted
1/3 cup toasted flaked almonds
1 teaspoon icing sugar mixed with a pinch of ground cinnamon
Preparation for plum and marzipan pastries
1 Preheat the oven to 180°C. Halve the plums lengthwise and ease out the stones. Cut one of the plums into slices and reserve for the decoration. Put a slice of marzipan in between the halves of each remaining plum and sandwich back together.
2 Cut the filo pastry into 8 squares, each measuring about 20 x 20 cm. Stack 2 squares of filo on top of each other, brushing lightly between the layers with melted butter and placing them so the corners are not directly aligned.
3 Pile 1 tablespoon of the almonds in the centre of the pastry and place a marzipan-stuffed plum on top. Scrunch the pastry up round the plum to form an old-fashioned moneybag shape.
4 Repeat with the remaining pastry, almonds and plums to make 4 parcels in all. Brush the pastries with any remaining butter.
5 Place on a non-stick baking tray. Bake for 15–20 minutes, or until the pastry is crisp and golden. Transfer the pastries to serving plates. Dust with the icing sugar and cinnamon, decorate with the reserved plum slices, and serve.
Each serving provides 1172 kJ, 280 kcal, 4 g protein, 16 g fat (4 g saturated fat), 31 g carbohydrate (18 g sugars), 3 g fibre
Filo pastry makes a lower-fat alternative to puff and shortcrust pastries, as you can be very sparing with the butter added.
Almonds and other nuts provide many of the nutrients usually obtained from meat. These include most of the B vitamins, phosphorus, iron, copper, potassium and, of course, protein.