These flaky ravioli dessert treats are filled with cinnamon-sugar baked plums and served with a luscious Brandy Sauce.
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 3 fresh plums
- 5 sheets Athens Phyllo dough
- 1/4 cup butter or margarine
- Egg wash as needed
Preheat oven to 375°F In a small mixing bowl combine sugar and cinnamon; set aside.
Wash plums, cut in half, and remove pit. Place cut side down on greased baking pan. Sprinkle with 1 teaspoon of the cinnamon sugar.
Place in oven for 5 to 10 minutes until the plums are soft to the touch, but still retain their shape (5 minutes if plums are ripe, 10 minutes if they are firm).
Butter and layer five sheets of Phyllo and cut into twelve 4-inch circles. Place one plum cut side down in center of each circle, place one circle on top and press to seal edges together.
Cut a slit in the top of the Phyllo to vent. Brush with egg wash. Bake at 375°F for 10 to 15 minutes. Serve with Brandy Sauce.