2On a lightly floured surface, roll the pastry out 1/4-inch thick (or less) and cut into 3-4 inch squares. Place on a parchment-lined baking sheet, sprinkle each with about half the sugar and the almonds, then top with thinly sliced plums. Fold the edges over about half an inch and if you like, brush with some beaten egg.
3Sprinkle with the remaining sugar and bake for 20 minutes, or until golden. Serve warm.