125g cream cheese, room temperature
45ml sugar
8 plums, sliced
2 sheets puff pastry
egg wash: one egg yolk + 15ml water whisked together
250ml icing sugar, sifted
15-30ml boiling water
Preheat your oven to 200℃ and line a baking sheet with baking paper.
Add the cream cheese and sugar to a bowl and mix until smooth.
Lay the pastry sheets flat and cut each into 4 squares.
Lay the 8 squares on the baking sheet and spoon a dollop of the cream cheese mixture on each.
Spread it out and lay a sliced plum on the cream cheese.
Fold the opposite corners of the pastry square over, dab with a few drops of water and press together lightly.
Brush the pastries with the egg wash and bake in the oven for 20 minutes.
Cool on a cooling rack.
Add the icing sugar to a small bowl and add 15ml water. Mix together and add the rest of the water a little at a time so that you end up with a very thick glaze.
Drizzle the glaze over the pastries and set aside for 15 minutes before serving.
My Whisk and I 