Cremezola and poached plum sheet

By Abigail Donnelly
8
Easy
15 minutes
20 minutes
Wine/Spirit Pairing
Delheim Pinotage 2014
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Ingredients

Method
  • 4 sheets phyllo pastry
  • 2 T butter, melted
  • 300 g Cremezola
  • 125 g sugar
  • 1 cup water
  • 6 plums, halved

Method

Ingredients

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.

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Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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