Friday, September 6, 2013

"Plum Bobbs" - A Pastry

Plum Bobbs by Angie Ouellette-Tower for photo 001_zpsbb257260.jpg

"Plum Bobbs" - A Pastry

 Instead of "bobbing for apples" don't these cute little pastries look like they could be floating in a barrel of water instead of the apples? (of course they would soak up the water so that would never work -hahaha).  My husband came up with the name - I first created these over a decade ago & that name stuck all these years. 

This recipe uses "Burbank Plums" which are very small but (in my opinion) are the most flavorful of all plum varieties.  If you are using a larger plum variety then you would only use 1/2 plum per pastry.

Plum Bobbs by Angie Ouellette-Tower for photo 011_zpsfa5c9b83.jpg

Printable Recipe

8 Burbank plums (washed & pitted) (if you are using a different variety then you will only need 4)
double pie crust
sugar (2 teaspoons per Plum Bobb)
butter (1 dab per pastry)
cinnamon sugar for sprinkling on top
whipping cream for brushing on top

Step 1:  Make my double pie crust recipe seen at the bottom of the "Making Pie Crust" post:  click HERE to view pie crust post

Plum Bobbs by Angie Ouellette-Tower for photo 012_zps1bb4f33f.jpg

Step 2:  Cut the pie pastry into 8 equal chunks. 

Step 3:  Take 1 chunk & roll out on a lightly floured surface.
Step 4:  Place 1 Burbank plum (already washed & pitted) in the middle of the rolled out crust (see picture above) (the skin remains on and will bake down - you won't even know that it's in there)
Step 5:  Sprinkle 2 teaspoons of sugar in the middle of the plum (where the pit was), dot with a bit of butter & then gently close up the pie crust around the plum like a little purse (see picture below).

Step 6:  Place in a sprayed muffin tin and repeat steps 3 to 5 until all plums have been used up (there will be 8 plum bobbs total) 

Plum Bobbs by Angie Ouellette-Tower for photo 014_zps33345d58.jpg

Step 7:  Brush a little whip cream (unwhipped) on top of each pastry and sprinkle some cinnamon sugar on top of that (see picture below).
Plum Bobbs by Angie Ouellette-Tower for photo 016_zps7f6f702e.jpg

Step 8:  Bake in a preheated 375 degree oven for 20 - 30 minutes or until desired brownness is achieved

Plum Bobbs by Angie Ouellette-Tower for photo 018_zps7fad72d0.jpg
Step 9:  Remove from the oven & While they are still hot - gently take a knife & move around the outer edge of each pastry without cutting into the pastry (you must do this while it is still hot otherwise the plum juices will harden like candy & you won't be able to remove the plum bobb).  As they cool in the pan - repeat this step a few times before they have totally cooled down to room temperature.

Plum Bobbs by Angie Ouellette-Tower for photo 019_zps2381ea15.jpg

Step 10:  Once they are cooled - remove each pastry from the pan - they will be very delicate - REMOVE GENTLY PLEASE.

Plum Bobbs by Angie Ouellette-Tower for photo 005_zpsf3fb39d1.jpg

Serve & ENJOY!!


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  1. These look amazing. I'd love to have one now.

    1. Thanks so much Angel - If I could send you one through the internet I would ;-)

  2. Mmm... these sound delicious!

    Thank you for linking to Raising Imperfection.
    Please come back Friday to see if you were featured. :)

    (¸¤ Lanaya | xoxo

  3. Wow! Those look so easy and, more importantly, delicious!! Thanks. I will keep this recipe in mind this summer when we have fresh fruit.

  4. O WOW! YUM!!!
    Thank you for sharing at Back to the Basics for Tuesdays with a Twist!
    Have a wonderful week!

  5. Yum! Yum! Yum! I canNOT wait to try this next year!!! We planted a burbank plum tree this year and actually got one little plum from it. We were surprised. Hopefully next year we will get a few more. I must pin this to find later. Thanks for sharing with us at The HomeAcre Hop!

    Please join us again Thursday at:


  6. I just wanted to stop by and let you know that your post will be featured at Thursday's The HomeAcre Hop. I will also tweet, facebook, and +1 your post. Please stop by and grab the featured button at:


  7. This may be the perfect dessert. I love the look of it. Like a little purse. I also like that it is a portion sized dessert. I could eat an entire pie (well not really) but this would be the perfect size.


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Thank You.

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