| Amount | Ingredients |
|---|---|
| 1 cup | Honey |
| 3/4 cup | Sugar |
| 1/4 cup | Water |
| 1 tsp. | Cinnamon |
| 2 lbs (about 12 med.) | Thinly sliced firm fresh California plums |
| 3/4 lb (about 15 sheets) | Phyllo dough (follow instructions on package for using phyllo) |
| As needed | Butter flavor no stick cooking spray |
Directions
In broad skillet combine honey, sugar, water, and cinnamon. Bring to boil; add plums. Reduce heat and simmer until fruit is just tender but still holds its shape. 2 to 4 minutes. Remove plum slices with slotted spoon and reserve. Simmer liquid 20 to 30 minutes longer to reduce to about 1 ½ cups; set aside to cool. Heat oven to 300 degrees. Spray 13 x 9 inch baking pan with cooking spray. Layer 4 sheets of phyllo in pan, folding sheets in half to fit and spraying between each layer with cooking spray (you should have 8 layers). Arrange ¾ of the drained plum slices over phyllo, reserving prettiest slices for garnish. Continue layering phyllo sheets over plums, folding each in half and spraying with cooking spray between each layer. With sharp knife, trim edges; cut into 12 triangles. Bake 1 ¼ to 1 ½ hours, until layers are golden and crisp. Slowly pour cool syrup over hot baklava. Serve warm, topping each serving with a few of the reserved plums and some of the sauce spooned from the pan. (Makes 12 servings)
Recipe provided by the California Tree Fruit Agreement.
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