Keep this design handy for every season of the year. Incorporate whichever fruit is most bountiful each time (taking care to adjust roasting time according to the density of each fruit). Go big, then, all year long, by serving these "sandwiches" with an extra layer of ice cream for dessert, or Greek yogurt, for brunch.
1. Preheat the oven to 400 degrees.
2. Unfold the puff pastry and cut into 9 equal rounds (roughly 2-3 inches in diameter). Place on a parchment-lined cookie sheet and bake for 10 minutes, or until puffed up and golden brown. Remove from the oven and let cool.
3. While the puff pastry bakes and cools, roughly chop the ginger and pit and slice the plums; spread on another parchment-lined cookie sheet, drizzle with honey, and sprinkle with a pinch of salt. Bake for 20 minutes, or until everything is tender.
4. Just before serving, assemble the sandwiches: Halve the pastry rounds horizontally and spoon the roasted plums inside (making sure to not include ginger). Finish with the puff pastry tops and a generous dusting of powdered sugar.