Plum Breakfast Pastries Recipes

PLUM BREAKFAST BARS

Steps:

• Preheat oven to 350 In food processor, whirl all the crust dry ingredients, including nuts until fine crumbs, then add melted butter and blend until crumbly and clings together. Reserve about 1 1/2 cups of the crumb mixture and set aside. Press remaining crumb mixture in to 9 x 13 baking dish. Bake for 12 - 15 min until edges just begin to brown. Remove from oven and let cool for a few minutes. Prepare plums while crust is baking, then toss with sugar, cinnamon, 5 spice, flour, lemon juice and melted butter. Spread over crust, and then crumble reserved crumb mixture evenly over the top. Bake at 350 for 35 - 40 min, until brown. Let cool, then cut into bars or squares.

ROASTED PLUM & PISTACHIO CUSTARD PASTRIES

Steps:

• The night before you make the pastries, wrap 120g butter in foil and freeze until solid. Combine the flour, icing sugar and ¼ tsp salt in a large bowl. Add the chopped butter and rub into the flour mixture until it resembles fine breadcrumbs. Stir in 7 tbsp very cold water (if it still seems a little dry, add an extra 2 tbsp). Lightly knead the dough until it just comes together, then roll out on a lightly floured surface into a rectangle. Using a coarse cheese grater, grate half the frozen butter over the middle and bottom thirds of the pastry. Fold down the top third and fold up the bottom third, as if folding a letter. Turn the pastry 90 degrees and repeat with the rest of the frozen butter. Wrap and chill for at least 30 mins.
• Put 75g of the pistachios in a heatproof bowl. Cover with boiling water, then leave to soak for 5 mins. Drain, tip into a food processor and blitz for 5-10 mins until you have a smooth paste. Set aside.
• Put the milk and double cream in a small pan set over a medium heat. Bring to a simmer, then remove from the heat. Whisk the egg yolks, caster sugar and flours together in a bowl. Gradually whisk in the milk mixture in several additions, then pour into a clean pan set over a low heat. Cook, stirring continuously, until the custard is thick. Simmer for 2 mins more, then stir in a small pinch of sea salt. Transfer to a bowl and leave to cool. Once cooled, tip into a food processor with the pistachio paste and blitz until smooth. Put in a bowl and set aside.
• Heat the oven to 200C/180C fan/ gas 6. Put the plums in a roasting tin, cut-side down. Sprinkle over the sugar and vanilla. Roast for 15 mins until softened but holding their shape. Set aside to cool. Turn the oven up to 220C/200C fan/gas 8.
• Roll the chilled pastry out on a lightly floured surface to a rectangle of about 38 x 24cm. Trim the sides with a sharp knife, then cut the pastry into eight 11 x 10cm rectangles. Score a 1cm border around each, then put on a baking tray lined with baking parchment (you may need two trays). Brush with the beaten egg, then chill for 15 mins. Bake for 20 mins. Push down the centres, then pipe or spoon in the pistachio custard and top each with a plum half. Bake for 10-15 mins more. Finely chop the rest of the pistachios and scatter them over the warm pastries. Leave to cool completely before serving.

PLUM OATMEAL CRISP

Steps:

• Preheat oven to 375 degrees. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats, and salt. Using a pastry blender or two knives, cut in butter until coarse crumbs form.
• In a shallow 2-quart baking dish, toss plums with remaining 2 tablespoons sugar and 1 tablespoon flour; sprinkle with oat topping. Place dish on a rimmed baking sheet. Bake until topping is golden brown, 40 to 45 minutes. Let cool 20 minutes before serving.

AIR-FRYER HAM AND EGG POCKETS

Steps:

• Preheat air fryer to 300°. In a small bowl, combine egg and milk. In a small skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Remove from the heat. Fold in ham and cheese., Separate crescent dough into 2 rectangles. Seal perforations; spoon half the filling down the center of each rectangle. Fold dough over filling; pinch to seal. Place in a single layer on greased tray in air-fryer basket. Cook until golden brown, 8-10 minutes.