Place sugar in a small bowl.

Measure out to one teaspoon each and roll into a ball, then coat in granulated sugar (you need only nine for the recipe). Others can can make larger if you like, depending on your needs.

Cover and refrigerate sugarplums until firm.

Combine the prunes, orange juice and sugar in a saucepan and heat briefly to dissolve the sugar, stirring.

Use a hand blender or food processor to puree the mixture, then return to pan and cook until thick and pasty (like apple butter), about five minutes.

Cool down and chill before using.

Preheat oven to 400F.

Roll out puff pastry and cut into 9 (4-inch) squares- mine had an unequal shape but it is okay to piece scraps together like pie dough to cut again.

Place the squares on parchment on a baking sheet and dock with a pizza docker or a fork.

Place one teaspoon of the prune filling in the center, then make four slits from the corners to the filling.

Fold one edge of each cut section towards the center and when you have all four, press down lightly in the center.

Brush each pastry lightly with beaten egg white.

Bake for 15-18 minutes or until golden.

Let cool completely on the pans.

Dust each pastry with sifted powdered sugar as needed.

Place a dab of the icing in the center of each pastry to use as glue for one small sugarplum. This takes about 45 minutes to dry so that it won't fall off, but if you're in a hurry, you can still eat them right away.

Serve the same day as pastry doesn't keep very well when made far ahead.