Date And Plum Puffs With Rum Sauce on a serving tray.
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Date And Plum Puffs With Rum Sauce

As the name implies, these pretty little puffs are very rummy (and very yummy). They are a perfect little canapé to serve with sparkling wine at a holiday party!
Prep Time30 mins
Cook Time25 mins
Course: Appetizer
Cuisine: Canadian
Keyword: medjool date appetizer, plum puffs, puff pastry appetizer
Servings: 24

Ingredients

  • 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

Instructions

  • 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.

Notes

White rum or dark rum doesn't matter. Use whichever you prefer.