Sugared Pluots on Crisp Anise-Scented Phyllo

• 1 12 teaspoons anise seeds
• 6 sheets phyllo dough, thawed if frozen (each 17x12-inches)
• 4 tablespoons unsalted butter, melted
• 8 teaspoons sugar
• 1 12 pluots, pitted and cut into 1/4-inch thick half moons (about 25)

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

anise seeds, phyllo, unsalted butter, sugar, pluots

Taken from www.food.com/recipe/sugared-pluots-on-crisp-anise-scented-phyllo-377054 (may not work)