Sugared Pluots on Crisp Anise-Scented Phyllo

What a wonderfully different dessert - you can serve it with just a small scoop of vanilla ice cream - so good!!

• Ready In: 17 mins
• Serves: 6

Ingredients

• 1 1⁄2 teaspoons anise seeds
• 6  sheets phyllo dough, thawed if frozen (each 17x12-inches)
• 4  tablespoons unsalted butter, melted
• 8  teaspoons sugar
• 1 1⁄2 pluots, pitted and cut into 1/4-inch thick half moons (about 25)

Directions

1. Preheat oven to 400°F Toast anise seeds in a skillet over medum heat, shaking occasionally, until fragant, 3-5 minutes. Cool 3 minutes. Crush lightly with a mortar and pestle or the side of a chef's knife.
2. Trim phyllo sheets into 12 x 10 rectangles. Lay 1 rectangle on a baking sheet (keep remaining pieces covered with damp kitchen towel), and brush lightly with melted butter, coating entire surface. Sprinkle with 1 teaspoons sugar and 1/4 teaspoons anise seeds, and top with another phyllo sheet, Repeat 5 times.
3. Arrange pluot slices on phyllo in five rows of five, spacing each row about 1/2 inch apart. Sprinkle with remaining 2 teaspoons sugar, and brush Pluot slices with remaining butter.
4. Bake until crisp and golden brown, 15-17 minutes. Using a spatula, transfer to a wire rack to cool slightly. Cut into squares and serve.