These flaky ravioli dessert treats are filled with cinnamon-sugar baked plums and served with a luscious Brandy Anglaise.
- 20 – 9″ x 14” sheets Athens Phyllo Dough,†thawed (1 roll)
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 6 fresh purple or black plums, cut in half
- 1/2 cup butter or margarine
Thaw Athens Phyllo Dough according to package directions. In a small bowl, combine sugar and cinnamon. Sprinkle cinnamon sugar over plums. Place cut side down on greased baking pan. Bake in preheated 375°F oven for 5-10 minutes until plums are soft to the touch, but retain their shape. Layer 5 sheets of Athens Phyllo Dough and brush each sheet with melted butter. Repeat three times. Cut each set of layered Phyllo into six 4-inch circles. Place one circle on baking pan and brush with butter. Place plum half in center and top with another Phyllo circle. Score top to vent, brush with melted butter and press edges to seal. Bake in preheated 375°F oven for 10 minutes or until golden brown. Serve each Plum Ravioli with 2 tablespoons Brandy Sauce Anglaise.