This would be good made up like turnovers.  If you're short on time, you could use that flaky pastry dough from the grocery store (I forgot what it's called) and use either of the two fillings.

https://www.thespruceeats.com/plum-pierogi-filling-recipe-1136826

https://www.thespruceeats.com/polish-plum-butter-powidla-sliwkowe-recipe-1136530

**When I make the plum butter I don't "water bath" it - I just stick it right into the fridge in jars, or I've even put it between 2 sheets of waxed paper and put it into a freezer (ziplock type) bag and frozen it for later use.  That works really well, surprisingly.