Photo of Plum phyllo pouches by WW

Plum phyllo pouches

SmartPoints® value per serving
Total Time
1 hr 10 min
20 min
50 min
These individual desserts highlight one of summer's most delicious fruits. For variety, you can use any color plums, nectarines, peaches, or apricots for the filling. After tossing the plums with cinnamon and sugar, you have to let them sit for several minutes until they start to release their juices. That way, when you make the sauce, they cook down to the perfect consistency, which should take about 20 minutes. Another tip: You should use a soup spoon to lift each pouch from the muffin tin to a plate so you don’t rip the phyllo and cause any leaks after the pouches are done baking.



6 item(s), medium, black-skinned

Ground cinnamon

½ tsp

Powdered sugar (confectioner's)

1 cup(s)

Phyllo dough

9 sheet(s)

Regular butter

4 Tbsp


  1. Slice plums in half, remove pits and then slice each plum half into four slices each. Combine plums with cinnamon and sugar in a medium bowl; toss to coat and set aside for several minutes until plums weep (start to give off juice).
  2. Place plum mixture in a medium saucepan and bring to a boil. Immediately reduce heat and simmer plums gently until mixture thickens, stirring occasionally, about 20 minutes; remove from heat and allow to cool.
  3. Preheat oven to 350ºF. Melt butter in microwave or on stovetop. Using a pastry brush, lightly brush bottoms and sides of a 12-hole muffin tin with a small amount of melted butter; set aside.
  4. Place sheets of phyllo dough in a single stack. Cut the stack of dough into four equal-sized rectangles. Immediately cover phyllo tightly with a piece of plastic wrap and then place a damp dish towel over plastic wrap. Keep phyllo covered until you are ready to use it (make sure to cover it back up between each use).
  5. Use three rectangles of phyllo dough to make each tart as follows (take only 1 rectangle out at a time): Working with one rectangle of phyllo dough at a time, brush one side with melted butter. Place a second rectangle of phyllo dough on top of the first one in a cross-wise manner; brush top with melted butter. Place a third rectangle of phyllo dough on top of the second piece so you are forming a six-pointed star; brush with melted butter.
  6. Place the phyllo star in a hole of prepared muffin tin allowing the edges to fall out over the top of the hole; fill with four pieces of plum and a little sauce. Pinch the sides of the phyllo dough together to loosely close pouch. Repeat until all 12 pouches are made.
  7. Bake until top turns golden and fruit begins to bubble, about 25 to 30 minutes.
  8. Serve warm or at room temperature. Yields 1 per serving.