Monday, May 21, 2012 at 09:29AM
Bill Shane in Desserts

1 pound flour
2 teaspoon salt
9 ½ ounces (1 1/3 cup) shortening
½ to 2/3 cup cold water
16 ounces cream cheese softened
½ teaspoon nutmeg
2 tablespoon + 1 teaspoon sugar
¼ cup honey
30 ounce can Michigan purple plums, pitted
3 cups half and half

Cut shortening into sifted flour and salt.  Sprinkle water over flour mixture.  Mix gently, forming a ball.  Chill 30 minutes to 1 hour.  Pinch off a walnut size of pastry and form a ball.  Roll small ball out on lightly floured board to approximately 4-5 inches.  Repeat.  Combine cream cheese, nutmeg, 2 tablespoons sugar, and honey.  Spread layer of cream cheese mixture on each pastry circle, leaving about ½ inch around the outer edge.  Place a whole pitted plum in center of pastry.  Moisten edges with water and bring up to center.  Pinch together.  Place on baking sheet.  Sprinkle top with sugar.  Bake in 400 F oven for 20 to 30 minutes or until golden brown.  Serve warm in bowl with approximately 2 tablespoons cream poured over dumpling.

Article originally appeared on Michigan Plum Growers (
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