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Sugared Pluots on Crisp Anise-Scented Phyllo

Plums can be substituted for Pluots in this recipe. When cooking with phyllo dough, have a clean, damp kitchen towel ready; it keeps the unused sheets from drying out while you work.

  • Servings: 6
Sugared Pluots on Crisp Anise-Scented Phyllo

Source: Martha Stewart Living, July 2007


  • 1 1/2 teaspoons anise seeds
  • 6 sheets phyllo dough (each 17 by 12 inches), thawed if frozen
  • 1/2 stick (4 tablespoons) unsalted butter, melted
  • 8 teaspoons sugar
  • 1 1/2 large Pluots, pitted and cut into 1/4-inch-thick half-moons (about 25)


  1. Preheat oven to 400 degrees. Toast anise seeds in a skillet over medium heat, shaking occasionally, until fragrant, 3 to 5 minutes. Cool 3 minutes. Crush lightly with a mortar and pestle or the side of a chef's knife.

  2. Trim phyllo sheets into 12-by-10-inch rectangles. Lay 1 rectangle on a baking sheet (keep remaining pieces covered with a damp kitchen towel), and brush lightly with butter, coating entire surface. Sprinkle with 1 teaspoon sugar and 1/4 teaspoon anise seeds, and top with another phyllo sheet. Repeat 5 times.

  3. Arrange Pluot slices on phyllo in five rows of five, spacing each row about 1/2 inch apart. Sprinkle with remaining 2 teaspoons sugar, and brush Pluot slices with remaining butter.

  4. Bake until crisp and golden brown, 15 to 17 minutes. Using a spatula, transfer to a wire rack to cool slightly. Cut into squares, and serve.


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