Sugared Pluots on Crisp Anise-Scented Phyllo

1. 1

   Preheat oven to 400F Toast anise seeds in a skillet over medum heat, shaking occasionally, until fragant, 3-5 minutes.

2. 2

   Cool 3 minutes.

3. 3

   Crush lightly with a mortar and pestle or the side of a chef's knife.

4. 4

   Trim phyllo sheets into 12 x 10 rectangles.

5. 5

   Lay 1 rectangle on a baking sheet (keep remaining pieces covered with damp kitchen towel), and brush lightly with melted butter, coating entire surface.

6. 6

   Sprinkle with 1 teaspoons sugar and 1/4 teaspoons anise seeds, and top with another phyllo sheet, Repeat 5 times.

7. 7

   Arrange pluot slices on phyllo in five rows of five, spacing each row about 1/2 inch apart.

8. 8

   Sprinkle with remaining 2 teaspoons sugar, and brush Pluot slices with remaining butter.

9. 9

   Bake until crisp and golden brown, 15-17 minutes.

10. 10

    Using a spatula, transfer to a wire rack to cool slightly.

11. 11

    Cut into squares and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.