Take the pastry out of the fridge and keep it covered so that it does not dry out.
Butter a 12 hole muffin tin.
Unroll the pastry and cut the layers into 12 squares with a sharp knife. (36 small squares)
Brush each square with melted butter.
Line each muffin cup with a square of filo and then place a second square onto the first at a slight angle. Do the same with the 3rd square. Push down gently and spoon half a plum into each one with a little sauce.
Pull up the pastry gently to seal. Brush with more butter. Sprinkle with caster sugar and bake for 12 to 15 minutes or until golden abd crisp.
Cool for 10 minutes before removing them to cool on a cooling rack.
Dust with icing sugar before serving with a delicious dollop of Mascarpone cheese or vanilla ice cream.
The Filling
12 medium-sized very firm plums halved and stoned.
1 cup caster sugar
2 Tbsps lemon juice
5 Tbsps water
2 whole star anise
1 cinnamon stick
Peel of 1 small orange
Method
Place the plums, sugar, lemon juice. water, star anise, cinnamon stick and orange peel into a medium-size saucepan.
Gently bring to the boil, give the mixture a gentle stir so as not to break up the fruit.
Cook till the plums are just fork tender, remove the plums with a slotted spoon and place in a bowl to cool with the sauce.
