Wow ! it's been a while since I blogged and my excuse is that I'm so worn out from running and baking at the cafe, looking at computers other than to pay bills, makes me exhausted. So, here's my comeback, a really simple recipe.
But, one proviso – you're going to have to forgive me on exact measurements, as I literally just wanted to see if this would work. So you need:
4 plums cut into half
4 sheets of filo pastry
50g of caster sugar
1 free range egg
30g of plain flour
30g of butter, plus 20g of melted butter for the filo
1 teaspoon of almond extract (optional)
4 holes in a giant muffin tray (I'm really into using what is at hand and I must confess this is a Jamie Oliver inspiration) BUT, if you must, you can use 4 mini baking tins or in England, we call them pudding moulds.
So, right from the beginning –
Defrost your filo pastry gently over a few hours and leave in the fridge so that it is cold
Cut your plums into halves
Measure out the flour, sugar and butter
Mix your sugar and butter together
Then add the flour
Mix your egg
Add them to the sugary butter and flour mixture
It should look watery and not like cake dough – if it does, add some more egg, why ? Frangipani needs to be light and almost melt in your mouth – it shouldn't be like cake dough.
OK ! to the filo – the really tricky part, but prep yourself first by melting the 20g unsalted butter and using a little to grease the moulds or muffin tray.
Take out the filo pastry and cut into four equal parts. Using a pastry brush, brush each sheet – you should have about four sheets for each four squares – hope that makes sense ? Basically, because filo is so delicate and light, it will burn very quickly and you need butter to stop that quick burning process in the oven.
Line your moulds or muffin holes with the filo pastry like its a linen cloth, but leave a gap in the middle. Once this is done, place equal portions of the frangipani mixture inside and top with the plum halves, cut side down – see pic for what I mean.
Bake in the oven for about 8-10 minutes on 170C, by which time the filo sheets should be golden brown and flaky. Take out and leave in the moulds for about another 5 minutes, so that the frangipani mixture inside continues to cook a little.
Et Voila, don't they look nice and definitely an "impress your friends" recipe. Serve with ice cream and if possible each them with your hands, because the filo will be extremely flaky.