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1. Preheat oven to 400F. On lightly floured surface, roll thawed pastry sheet to 14x12 inch rectange. With sharp knife, cut off 2 inches from ong side to make a 12 inch square; cut 14x2 inch strip lengthwise into four 1/2 inche wide strips. Brush edges of pastry square with water; attach a pastry strip on top of each edge, pressing gently and trimming to fit. Place on baking sheet. 2. Sprinkle almonds over pastry (not over strips). 3. In bowl, combine plums, 1/4 cup sugar and the lemon zest; toss to combine. Arrange plums, overlapping, in rows over almonds; reserve any juices from plums. Sprinkle plums with remaining 2 T sugar. Bake 20 to 25 minutes or until browned and bubbly. Brush top with any reserved plum juice. Serve warm or at room temperature. From: McCalls August 1993
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|Serving Size: 1 Serving (111g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 49 (31%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 0.1mg||0 %|
|Potassium 77.5mg||2 %|
|Total Carbohydrate 27g||8 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 25.8g|
|Protein 2.3g||3 %|
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Calories per serving: 158
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