WW Plum Phyllo Pouches Recipe

Going to make these yummy goodness items tonight, thought I'd share!

Ingredients
6 medium plum(s), black-skinned
1/2 tsp ground cinnamon
1 cup(s) powdered sugar
9 sheet(s) phyllo dough
4 Tbsp regular butter

Instructions
Slice plums in half, remove pits and then slice each plum half into four
slices each.

Combine plums with cinnamon and sugar in a medium bowl;
toss to coat and set aside for several minutes until plums weep (start to
give off juice).

Place plum mixture in a medium saucepan and bring to a boil. Immediately
reduce heat and simmer plums gently until mixture thickens, stirring
occasionally, about 20 minutes; remove from heat and allow to cool.

Preheat oven to 350ºF. Melt butter in microwave or on stovetop. Using a
pastry brush, lightly brush bottoms and sides of a 12-hole muffin tin with a
small amount of melted butter; set aside.

Place sheets of phyllo dough in a single stack. Cut the stack of dough into
four equal-sized rectangles.

Immediately cover phyllo tightly with a piece of plastic wrap and then place a damp dish towel over plastic wrap. Keep
phyllo covered until you are ready to use it (make sure to cover it back up between each use).

Use three rectangles of phyllo dough to make each tart as follows (take
only 1 rectangle out at a time): Working with one rectangle of phyllo dough
at a time, brush one side with melted butter. Place a second rectangle of
phyllo dough on top of the first one in a cross-wise manner; brush top with
melted butter. Place a third rectangle of phyllo dough on top of the second
piece so you are forming a six-pointed star; brush with melted butter.
Place the phyllo star in a hole of prepared muffin tin allowing the edges to
fall out over the top of the hole; fill with four pieces of plum and a little
sauce. Pinch the sides of the phyllo dough together to loosely close pouch.
Repeat until all 12 pouches are made.

Bake until top turns golden and fruit begins to bubble, about 25 to 30
minutes.

Serve warm or at room temperature. Yields 1 per serving.

Notes
Use a soup spoon to lift each pouch from the muffin tin to a plate so you
don’t rip the phyllo.