About this recipe: Whole plums baked with toasted almonds and marzipan in light layers of flaky filo pastry makes a scrumptious dessert. Serve the pastries on their own or with a spoonful of Greek-style yogurt or reduced-fat crème fraîche.
For fig pastries, use ripe but still firm figs cut in half lengthways instead of the plums. * To add an orange flavour, sprinkle the pastry with the finely grated zest of 1 orange as you butter and fold the layers, adding only a little zest at a time.
The plums in this dessert are a delicious way to help get to the target of at least 5 portions of fruit and vegetables a day. * Filo pastry makes a lower-fat alternative to puff and shortcrust pastries, as you can be very sparing with the butter added. * Almonds and other nuts provide many of the nutrients usually obtained from meat. These include most of the B vitamins, phosphorus, iron, copper, potassium and, of course, protein.
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