Pluot Breakfast Squares with Crushed Honey-Butter Almonds ~ Easy morning breakfast with a hybrid fruit so sweet you won’t need pastry cream.
Pluot Breakfast Squares with Crushed Honey-Butter Almonds
Pluots are a hybrid cross breed of plums and apricots. They are sweet with a bit of tart. Pretty and tasty they are the perfect fruit for this easy breakfast.
Aside from pouring cereal into a bowl, breakfast doesn’t get much faster especially if you use store bought puff pastry.
I added the crushed almonds for some extra flavor, although I made a few without them and they tasted great as well.
A few notes:
- If you don’t have pluots, use any fresh fruit you have on hand.
- If you don’t have vanilla powder, use vanilla extract.
- These are best eaten the day they are made.
Pluot Breakfast Squares with Crushed Honey Butter Almonds
Yields 8 four inch pastry squares
Ingredients:
Squares:
- 3 pluots, sliced
- 2 tablespoon honey
- ¼ nutmeg
- ½ cinnamon
- ¼ vanilla powder
- ½ sheet of puff pastry
- 1 egg, lightly whisked (for egg wash)
* Crushed Honey Butter Almonds:
- 1 cup raw almonds
- 2 tablespoon butter
- 2 tablespoon honey
Instructions:
Squares:
1. Defrost puff pastry according to package. Toss plouts in honey, nutmeg, cinnamon and vanilla powder. Set aside. Brush puff pastry with egg wash. Arrange pluots on puff pastry. *Sprinkle crushed honey butter almond mixture around edge. Bake at 400 degrees F for 12 minutes or until puff pastry is golden.
Almonds:
1. Finely chop almonds or place almonds in a food processor and pulse three times in 2 second intervals. Spread almonds on a bake sheet and bake for five minutes at 350 degrees F. Cool almonds completely. Melt honey and butter and toss cooled almonds in mixture.
These look like such a fun way to dress up breakfast! I have been thoroughly enamored with pluots lately and this is a great use of them.
These are really pretty and with all that fruit on them, virtuous too.
The pluots have been beautiful here lately too and a vendor set up a special stand in the store and was passing out samples of the different hybrids. I tasted a mango, raspberry and the original. What a great way to use this delicious fruit.
This is a beautiful recipe that should be shared, and pluots are a unique fruit that people would be looking for specifically to make recipes with…therefore I think it would help people find it (and please take this with all due respect and no offense meant at all) if you correct the spelling in the title and post to P-L-U-O-T…it’s a pluot not a plout. Easy error, I’m sure! Thanks. Nice blog!
I haven’t seen plouts at the farmers market, but these tarts look wonderful. What a nice way to start the day.
Hi Michelle,
Funny thing is I actually started out with red plums in mind, but they have not been available all year at my local grocer.
Hi KD,
No offense at all! Thanks so much for letting me know. I really appreciate it. I’m going to correct it now.
These look like an awesome way to start the day! Sweet and crunchy!!!
I love these! They look scrumptious, so are your photos~
This sounds like a simply yet delicious breakfast treat! Looks lovely!
A lovely breakfast treat.
Mimi
I have never seen a better looking breakfast. I love this!
Naomi, I love these. The pluots are beautiful and I love the color. I’d love to try some. Could you mail me a dozen stat! hehe (=
These look absolutely delicious and I can’t wait to make them to bring to work one morning for breakfast. I’m thinging of maybe even trying to make a few with apples or peaches.
Wow, these are absolutely gorgeous!
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