I don’t know what sugar plum fairies are, but I imagine they are closely related to this enchanted spiced plum compote, loaded with nutmeg, cinnamon, and cloves. That is especially true when it is used to stuff flakey hand pies. In my book, hand pies are better than regular pies, because hand pies are cuter and they have a superior crust-to-filling ratio. Also, you can eat them on the subway without going viral.
This recipe includes two of my favorite hacks, but frozen puff pastry deserves its own post, and I wrote about fruit compote back in the summer, so I am just going to get straight to the recipe.
Spiced Plum Compote
6-8 Italian plums, pitted
1/2 cup full bodied red wine, like a Syrah or Zinfandel
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/8 tsp allspice
1/2 cup sugar
1/2 cup honey
Combine all ingredients in a pot and simmer on a low boil until the liquid is thick enough to coat the back of a spoon. Cool slightly, then blend with a hand blender until smooth.
1 package of Trader Joe’s frozen puff pastry
All purpose flour for rolling
1 egg, plus 1 tbs water, slightly beaten to make egg wash
6-8 tbs spiced plum compote, cold
Preheat oven to 400.
Place puff pastry on lightly floured surface and roll out until even thickness (you mostly have to worry about the edges with Trader Joe’s brand frozen puff pastry.) Cut pastry into four even rectangles.
Brush the outer edge (about 1/2 inch thick) of two rectangles with eggs wash. Evenly spread 3-4 tbs of spiced plum compote in the center of the rectangles, being careful not to spread compote into egg wash. Top rectangles with the remaining two piece of puff pastry, then crimp edges together using the tongs of a fork.
Place pies on baking sheet and brush tops with egg wash. Carefully poke holes in top layer of crust to allow steam to escape. Sprinkle with sugar. Bake for about 10-15 minutes, or until pies are a deep golden brown and done on the bottom.
Here are some pins to save these recipes for a rainy day.