Sugared Pluots on Crisp Anise Scented Phyllo
Experience the perfect harmony of sweet and spiced in this elegant dessert, *Sugared Pluots on Crisp Anise Scented Phyllo*. Juicy pluots, dusted with cinnamon-sugar, crown layers of buttery, golden-baked phyllo delicately infused with aromatic ground anise. Each bite is a delightful blend of crisp textures and fruity sweetness, enhanced with a drizzle of honey and a subtle powdered sugar finish. With minimal prep and a striking presentation, this recipe is ideal for impressing guests or indulging in a refined treat. Serve warm or at room temperature and garnish with fresh mint for a touch of freshness. Perfect for showcasing in-season pluots, this dessert is a feast for the senses and a stunning finale to any meal.
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Recipe Information
Ingredients
- 4 pieces pluots (ripe but firm)
- 3 tablespoons granulated sugar
- 0.5 teaspoons ground cinnamon
- 6 pieces phyllo dough sheets
- 4 tablespoons unsalted butter
- 0.25 teaspoons ground anise seeds
- 1 tablespoons powdered sugar
- 1 tablespoons honey
- 6 leaves fresh mint leaves (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Wash the pluots thoroughly, cut them in half, and remove the pits. Slice each half into thin wedges, about 1/4 inch thick.
In a medium bowl, combine the sliced pluots, granulated sugar, and ground cinnamon. Toss gently to coat the pluots evenly. Set aside.
Melt the butter in a small saucepan over low heat. Once melted, stir in the ground anise seeds. Let the mixture infuse for about 2 minutes, then remove from heat.
Place one sheet of phyllo dough on a clean work surface. Using a pastry brush, lightly coat it with the melted anise butter. Layer a second phyllo sheet on top and brush with butter again. Repeat this process until all 6 sheets are stacked and coated.
Using a sharp knife or pizza cutter, carefully cut the stacked phyllo into 6 equal squares. Transfer the squares to the prepared baking sheet.
Bake the phyllo squares for 8-10 minutes or until they turn golden brown and crisp. Remove from the oven and let them cool completely on a wire rack.
To assemble, place one crispy phyllo square on a serving plate. Arrange a few slices of sugared pluots on top. Drizzle with a touch of honey and dust lightly with powdered sugar.
Garnish with a fresh mint leaf, if desired. Repeat for the remaining portions.
Serve immediately for best texture and flavor.
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 115 mg | 5% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 22.0 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 161 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
