1/2 pk Frozen puff pastry, 1 sheet

2/3 c Toasted sliced almonds

-finely chopped 1 1/2 lb Plums; halve, pitted, sliced

1/4 c Sugar

2 tb Sugar

1 ts Grated lemon zest

————————NUTRITIONAL INFORMATION/SERV————————
x 222 calories x 4 g protein x 35 g carbohydrate x 8 g fat x 5 mg cholesterol x 21 mg sodium 1.
Preheat oven to 400F.
On lightly floured surface, roll thawed

pastry sheet to 14×12 inch rectange.
With sharp knife, cut off 2 inches from ong side to make a 12 inch square; cut 14×2 inch strip lengthwise into four 1/2 inche wide strips.
Brush edges of pastry square with water; attach a pastry strip on top of each edge, pressing gently and trimming to fit.
Place on baking sheet.
2. Sprinkle almonds over pastry (not over strips).

3.
In bowl, combine plums, 1/4 cup sugar and the lemon zest; toss to

combine.
Arrange plums, overlapping, in rows over almonds; reserve any juices from plums.
Sprinkle plums with remaining 2 T sugar.
Bake 20 to 25 minutes or until browned and bubbly.
Brush top with any

reserved plum juice.
Serve warm or at room temperature.
From: McCall’s August 1993