1 sheet frozen puff pastry, thawed
2 tablespoons milk
1 tablespoon butter, melted
1/2 cup sliced almond, toasted
1 grated zest of lemon
1/3 cup packed brown sugar
1 1/2 pounds pluots, cut into slices
Roll the puff pastry sheet into a 12 by14 inch rectangle on a flat sur
Cut off 2 inches to form a square.
Cut the 2 inch strip into 1/2 inch pieces.
Brush the edges of the square with milk.
Arrange the pastry piece along the edges.
Place on a baking sheet and brush with butter.
Sprinkle with the almond.
Combine the lemon zest and brown sugar in a bowl and mix well.
Arrange the pluot slices over the pastry.
Spoon the brown sugar mixture over the pluots.
Bake at 350 degrees for 25 minutes