ROASTED PLUM RAVIOLI WITH BRANDY SAUCE ANGLAISE

Ingredients:

20 - 9 x 14” sheets Athens™ Fillo Dough, thawed (1 roll)
1/4 cup sugar
1/2 teaspoon cinnamon
6 fresh purple or black plums, cut in half
1/2 cup butter or margarine

Preparation:

Thaw Athens Fillo Dough according to package directions. In a small
bowl, combine sugar and cinnamon. Sprinkle cinnamon sugar over plums.
Place cut side down on greased baking pan. Bake in preheated 375°F
oven for 5-10 minutes until plums are soft to the touch, but retain
their shape. Layer 5 sheets of Athens Fillo Dough and brush each sheet
with melted butter. Repeat three times. Cut each set of layered fillo
into six 4-inch circles. Place one circle on baking pan and brush with
butter. Place plum half in center and top with another fillo circle.
Score top to vent, brush with melted butter and press edges to seal.
Bake in preheated 375°F oven for 10 minutes or until golden brown.
Serve each Plum Ravioli with 2 tablespoons Brandy Sauce Anglaise
(below).

Serves 12


BRANDY SAUCE ANGLAISE
Ingredients:

6 egg yolks
1/4 cup sugar
2 cups milk
1/2 teaspoon vanilla extract
4 tablespoons Brandy

In a double boiler over medium, heat whisk together egg yolks, sugar,
milk, vanilla extract and Brandy, until thick and smooth.

Recipe by Athens Foods