Pluot Breakfast Squares
 

Pluot Breakfast Squares

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SERVING SIZE

8

INGREDIENTS

1/2 sheet puff pastry

3 pluots, sliced

4 tablespoons honey, divided

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1/4 teaspoon vanilla powder or extract

1 egg lightly whisked (for egg wash)

1 cup raw almonds

2 tablespoons butter

 

INSTRUCTIONS

Finely chop almonds or place almonds in a food processor and pulse three times in 2 second intervals. Spread almonds on a bake sheet and bake for five minutes at 350 degrees Fahrenheit. Cool almonds completely.

Melt 2 tablespoons honey and butter and toss cooled almonds in mixture.

Defrost puff pastry according to package. Toss plouts in remaining 2 tablespoons honey, nutmeg, cinnamon and vanilla powder (if you don’t have vanilla powder, use vanilla extract). Set aside.

Brush puff pastry with egg wash. Arrange pluots on puff pastry. Sprinkle crushed honey butter almond mixture around edge. Bake at 400 degrees Fahrenheit for 12 minutes or until puff pastry is golden. Yields 8 four-inch pastry squares .

  PRINT VERSION

vegetable plate

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