ROASTED PLUM PHYLLO RAVIOLI WITH BRANDY SAUCE
Ingredients2 tablespoons sugar1/4 teaspoon ground cinnamon3 fresh plums 5 sheets Athens or Apollo fillo dough1/4 cup butter or margarineEgg wash as needed
Preheat oven to 375°F In a small mixing bowl combine sugar and cinnamon; set aside.
Wash plums, cut in half, and remove pit. Place cut side down on greased baking pan. Sprinkle with 1 teaspoon of the cinnamon sugar. Place in oven for 5 to 10 minutes until the plums are soft to the touch, but still retain their shape (5 minutes if plums are ripe, 10 minutes if they are firm).
Butter and layer five sheets of fillo and cut into twelve
Place one plum cut side down in center of each circle, place one circle on top and press to seal edges together.
Cut a slit in the top of the fillo to vent. Brush with egg wash.
Bake at 375°F for 10 to 15 minutes.Serves 6
Ingredients3 egg yolks3 tablespoons sugar1 cup milk1/4 teaspoon vanilla extract2 tablespoons Brandy
Whisk egg yolks and sugar together.
Heat milk to a simmer over low heat. Add half of the hot milk to the egg yolk mixture blending with a wire whisk. Add the egg mixture to the hot milk mixture and stir constantly until mixture is thickened. Do not let the sauce boil. Stir in vanilla extract and brandy. Serve warm.