- 4 sheets phyllo pastry
- 2 T butter, melted
- 300 g Cremezola
- 125 g sugar
- 1 cup water
- 6 plums, halved
Preheat the oven to 180°C. Place two sheets of pastry on a baking tray and brush the top sheet evenly with melted butter. Top with the remaining pastry and brush with butter.
Crumble over the Cremezola and bake for 20 minutes, or until golden brown.
Place the sugar and water in a saucepan and bring to a gentle simmer. Poach the plums in the syrup for 15 minutes, or until soft.
Place the plums on the pastry and drizzle over some of the syrup to serve.