Date And Plum Puffs With Rum Sauce came about because I had it in my head that dates and plums and rum would be good together and I was right! As the name implies, Date And Plum Puffs With Rum Sauce are very rummy (and very yummy). They are a perfect little appetizer to serve at a party with sparkling wine!
This post was first published on September 25, 2014 and was last updated August 11, 2019.
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Date And Plum Puffs With Rum Sauce
- 2 sheets puff pastry thawed overnight in fridge
- 1 egg beaten
- 1/4 cup brown sugar packed
- 1 tablespoon flour plus extra for dusting work surface
- 1/4 teaspoon salt
- 1/2 cup rum
- 1 teaspoon vanilla
- 2 plums pits removed, skins on, thinly sliced
- 1 tablespoon butter
- 12 Medjool dates pits removed, quartered
- Preheat oven to 425ºF. Line two baking sheets with parchment paper.
- Lightly dust work surface with flour. Unroll thawed puff pastry sheet. Roll lightly with a pin until sheet is double the original size. With a 3-inch round biscuit cutter, cut 12 circles from the sheet of pastry. Arrange the circles on one of the parchment-lined baking sheets. Repeat with the second sheet of puff pastry.
- Leaving a small border around the outside of the pastry circles, prick the inside of each all over with a fork. Use your finger tip to brush beaten egg around the outside border of each circle.
- Place puff pastry circles in the oven for 5 minutes. Remove from oven and, once again with a fork, prick holes around the insides of the puff pastry circles. This will deflate the pastry inside of each circle, helping the borders to puff, and the insides stay flat. Set aside.
- Mix brown sugar, flour and salt in a small pot. Add rum, vanilla, and plums. Stir and cook over medium-high heat until the sauce begins to bubble and thicken. Remove from heat. Stir in butter and dates. When butter has melted completely, stir once again, then divide the date mixture between the centers of each pre-baked puff pastry circle. Return filled pastries to oven and bake 10 minutes more or until pastry is golden. Serve warm or cool.
Did you make this recipe? I would love to see how you made out! Let me know on Instagram by tagging me @baconandbaileys and hashtag it #baconandbaileys so I can take a peek and re-share it in my Instagram stories! You can also find me on Facebook, Twitter, and Pinterest.