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Ingredients
- 1 1/2 teaspoons anise seeds
- 6 sheets store-bought phyllo dough (17 by 12 inches), thawed if frozen
- 4 tablespoons unsalted butter, melted, for brushing
- 8 teaspoons sugar
- 1 1/2 large Pluots, pitted and cut into 1/4-inch-thick half-moons (about 25 slices)
Method
- Preheat oven to 400F.
- Toast anise seeds in a skillet over medium heat, shaking occasionally, until fragrant, 3 to 5 minutes.
- Cool 3 minutes.
- Crush lightly with a mortar and pestle or the side of a chefs knife.
- Trim phyllo sheets into 12-by-10-inch rectangles.
- Lay 1 rectangle on a rimmed baking sheet (keep remaining pieces covered with a damp kitchen towel), and brush lightly with butter, coating entire surface.
- Sprinkle with 1 teaspoon sugar and 1/4 teaspoon anise seeds, and top with another phyllo sheet.
- Repeat 5 times.
- Arrange Pluot slices on phyllo in 5 rows of 5 across, spacing each row about 1/2 inch apart.
- Sprinkle with remaining 2 teaspoons sugar, and brush Pluot slices with remaining melted butter.
- Bake until crisp and golden brown, 15 to 17 minutes.
- Using a spatula, transfer to a wire rack to cool slightly.
- Cut into squares, and serve warm or at room temperature.
