Toast of the Week : Puff Pastry Plum Streusel Edition

It has been unseasonally warm here in Kansas City so we are celebrating with plums! Plum Strussle is my absolute favorite dessert but I was a little low energy today, so deconstructed the recipe with an upside down puff pastry bake :)

• Pre-Heat oven to 400°F

• Defrosted Puff Pastry

• 3-4 Ripe Plums Sliced

• 5-6 pieces of Candied Ginger Dice

• Streusel Crumble (1/2 Cup Flour, 1/4 Cup Sugar, 3 -4 Tablespoons Room Temp Butter worked into Flour and Sugar, add 1/4 teaspoon of Ground Ginger and a pinch of Salt)

On a parchment paper lined pan place a base layer of the Streusel Crumble in the dimensions of your puff pastry piece. Then place sliced plums onto of the Crumble, sprinkle plums with diced candied ginger. Then place Puff Pastry over the ingredients and lightly press. Take a fork and score the edges of the Puff Pastry and then poke several vent holes in the top of the pastry. I did use an egg wash on the top before placing them in the oven at 400F for 12-14 min.

J. Richards Winery is one of my favorite places to visit when in Northern California. This 2021 Barbara is quite the gem and I am going to be sad when it's gone. Per the Winery the 2021 vintage is complex yet soft-textured varietal and features a bouquet of bright cherry and herbal spice, followed by flavors of dark plum and black licorice. This Barbera delivers crisp acidity, soft tannins and a lusciously juice texture that makes it a deliciously versatile medium-bodied wine.