Simple, yet impressive, this recipe is also delicious made with small nectarines or peeled peaches in place of the plums.
- 1/4 cup sugar
- 1/4 teaspoon ground nutmeg
- 1/2 of a 3-ounce package cream cheese, softened
- Tart Pastry
- 6 plums, halved and pitted
- Half-and-half or light cream
Companion recipe: Tart Pastry
In a small mixing bowl stir together sugar and nutmeg. Set aside. In another small mixing bowl beat cream cheese with an electric mixer on medium speed till fluffy. Add 3 tablespoons of the sugar-nutmeg mixture. Beat till well combined. Set aside.
Prepare pastry as directed. On a lightly floured surface roll dough into an 18 x 12-inch rectangle. Cut into six 6-inch squares. For each dumpling, spread 2 teaspoons of the cream cheese mixture on the cut side of a plum half. Top with another plum half. Place in the center of a dough square. Moisten dough edges with water. Fold corners to center and pinch to seal edges.
Place the dumplings in a shallow baking pan. Brush with some of the half-and-half or light cream and sprinkle with the remaining sugar-nutmeg mixture. Bake dumplings in a preheated 375 degrees F oven about 30 minutes, or till plums are tender and pastry is golden. Serve warm with half-and-half or light cream.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
376 calories; 20g total fat; 120mg cholesterol; 26mg sodium; 45g carbohydrates; 2g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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