Mix the plums, ginger and honey. Unfold the strudel pastry, brush each sheet with a little butter, place 2 sheets of pastry on top of each other, cut each into 4 equal rectangles (makes 8). Arrange the filling in the centre of the pastry pieces, shape into parcels. Place the parcels on a baking tray lined with baking paper, brush with butter.
Approx. 15 mins. in the centre of an oven preheated to 220°C.
Remove and allow to cool slightly.
Combine the yoghurt with the lemon juice and pistachios. Serve the dressing with the plum parcels.