Plum filo pockets







Cook Time

20-25 Min


  • 100g/4oz skimmed milk soft cheese
  • 1 tablespoon muscovado sugar
  • 1⁄2 teaspoon ground cloves
  • 8 large plums, halved and stoned
  • 8 sheets filo pastry
  • sunflower oil for brushing
  • icing sugar, to dust
  • Preheat the oven to 220°C/ 425°F/Gas mark 7.
  • In a small bowl, mix together the heese, sugar and cloves.
  • Sandwich the plum halves back together using a spoonful of the cheese mixture.
  • Spread out the pastry, and cut into 16 pieces, each about 23cm/9in square. Brush one lightly with oil, and place a second diagonally on top. Repeat the process with the remaining squares.
  • Put a plum on each pastry square, and pinch the corners together. Place on a baking tray. Bake for 15–18 minutes until golden, then dust with icing sugar. Serve hot.
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