Plum Filo Pockets

Ingredients

100g/4oz skimmed milk soft cheese
1 tablespoon muscovado sugar
1⁄2 teaspoon ground cloves
8 large plums, halved and stoned
8 sheets filo pastry
sunflower oil for brushing
icing sugar, to dust

• Preheat the oven to 220°C/ 425°F/ Gas mark 7.
• In a small bowl, mix together the cheese, sugar and cloves.
• Sandwich the plum halves back together using a spoonful of the
cheese mixture.
• Spread out the pastry, and cut into 16 pieces, each about 23cm/9in square. Brush one lightly with oil, and place a second diagonally on top. Repeat the process with the remaining squares.
• Put a plum on each pastry square, and pinch the corners together. Place on a baking tray. Bake for 15–18 minutes until golden, then dust with icing sugar. Serve hot.