Home Deserts Babas bouchons à la Reine-Claude

INGREDIENTS

  • 1.2 Kg of Greengages
  • 100 g of sugar
  • 200 g of butter
  • The juice of a lemon
  • 8 sheets of filo pastry («feuilles de brick»)
  • 150 gr of old plum brandy

PREPARATION

Order the babas specially from a pastry-cook, without alcohol. Let them imbibe the plum brandy at the last moment.

Stone and quarter the Greengages, then sauté for one minute with 100 g of the butter and the sugar.

Add lemon juice and set aside. Melt the remaining 100 gr of butter, spread on the filo pastry, place the Greengages on it, fold the corners and roll up completely (when finished the roll should be about 12 cm long and 3 cm in diameter).

Crisp rapidly on all sides in a frying pan with very little oil or grease.

Cut into 3 with an electric carving knife.