Sugared Pluots on Crisp Anise-Scented Phyllo

Name: Sugared Pluots on Crisp Anise-Scented Phyllo
Ingredients: 1.5 teaspoons anise seeds; 6 sheets phyllo dough (each 17 by 12 inches), thawed if frozen; 0.5 stick (4 tablespoons) unsalted butter, melted; 8 teaspoons sugar; 1.5 large Pluots, pitted and cut into ¼-inch-thick half-moons (about 25)

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By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

6

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.

Ingredients

1 ½ teaspoons anise seeds
6 sheets phyllo dough (each 17 by 12 inches), thawed if frozen
½ stick (4 tablespoons) unsalted butter, melted
8 teaspoons sugar
1 ½ large Pluots, pitted and cut into ¼-inch-thick half-moons (about 25)

Directions

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.
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.
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.
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.