Christmas Plum Pastries
When I first started researching Christmas symbols and traditions, I wondered what a "plum pudding" would taste like. Centuries ago, the King of England's cook put everything he had into a pot for a simple feast and made the first plum pudding. The ingredients he used on that occasion are said to have formed the basic recipe for plum pudding. Most recipes contain breadcrumbs and raisins and not one had plums! So, for this Christmas, try making delicious plum pastries filled with creamy custard. Custard powder can be ordered from www.proteaimports.com
3 (10 ounce) packages Pepperidge Farm ® Puff Pastry Shells
Plum Glaze and Plum Filling
(16 1/2 ounce) cans OregoN® purple plums in heavy syrup
Reserved syrup from 1 can or a little over 1/2 cup syrup
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon black currant preserves (Hero Swiss Preserves)
1/3 cup granulated sugar
1 tablespoon Cooks Choice™ Bourbon extract
cup whipping cream
1 cup whole milk
1/3 cup granulated sugar
1/4 cup Hinds Custard Powder
Pastry shells: Preheat oven to 400˚ F.
2. Place frozen pastry shells on a baking sheet lined with
parchment paper. Bake 20-25 minutes or until golden brown
and puffed up. You may have to bake them in two batches so
allow enough time to bake all the pastries.
Plum Glaze: Drain plums and reserve the syrup. You should
have a little over 1/2 cup. Place the syrup in a 1
saucepan. Stir cornstarch and water in a small bowl
into the syrup. Turn heat onto medium and then
currant preserves, sugar, bourbon extract and a
cinnamon to add a touch of Christmas spice.
4. Stir the sauce with the whisk frequently until the sauce is
thick, dark and purple. It will in fact look more
clear as it
darkens. This makes a beautiful purple glaze.
Strain the glaze and discard seeds. Cool in the refrigerator.
Custard filling: In a 3-quart saucepan, whisk cream, milk,
sugar and custard powder. Turn heat onto medium and
until custard is thick and creamy. Cool in the
refrigerator/freezer or pour into a ice cream maker
stir until completely cooled. This is the fastest
completely cooled, set a plastic bag or pastry bag
in a bowl
and then spoon in custard.
Assembling the pastries: Pour the cooled plum glaze into a
small plastic bag. Set in a dish with ice cubes to
completely. Set the bag of custard in a bowl.
Remove the tops
on the pastries and any uncooked pastry. Snip the
custard bag and fill pastries halfway with custard.
plum carefully to maintain shape and then place on
Take the plum glaze, snip corner and pipe just enough glaze to
completely cover plum and custard. Insert
"pastry top" into
edge of custard so it stands upright and insert a
sprig of mint.
These can be easily transported to a party.
Makes 18 pastries for a Christmas Party.
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