Monday, October 21, 2013

Napple Tarts

Hey girl hey! Happy Monday! This past weekend my girlfriend Jackie from college paid me a sweet little visit. And oh was it sweet! Along with her came a bottle of Cupcake Moscato D'Asti, which by the way was so tasty. I'm not a Moscato drinker, they tend to be too sweet...but it actually ended up being really good! In college we were big on sweets, and always found a stash somewhere in the residence halls when the dining halls closed lol! I wanted to bake her something simple, yet sweet. Something that wouldn't take too long, but was super delicious. I found this recipe while browsing Eat Yourself Skinny. Kelly always has some really good recipes that I'm hashing out in my kitchen! You can find the recipe here. I added to the recipe and changed it around a little bit. Here's to your sweet tooth!







Napple Tarts 


  • 1 Box of Phyllo dough

  • 1 (20 oz) can pineapple chunks, drained (or fresh pineapple)

  •  2 Tbsp light butter

  • 1 Tbsp. brown sugar

  • 2 Tbsp. Peach Snapple

  • 1/4 tsp. cinnamon

  • Lite Reddi-Wip, for topping



Instructions


1. Thaw your dough for 2 to 3 hours in the fridge.  The longer your phyllo thaws, the better your cups. You can buy these pre-made, but I opted to make my own. After thawing,  cut your sheets in fours. This saves dough for later use, and makes them smaller to use as cups. 
2.  Preheat your oven to 350 degrees. Grease your muffin tin. My muffin tin only holds six, but that’s all needed. 

3. Lightly brush melted butter on each sheet before placing them into the muffin tin cups.  This doesn’t have to be perfect, I just lightly brushed each of my sheets with a little butter for a little crunch. This also makes the cups a beautiful brown color.

4. Place 7 to 10 sheets in each muffin tin cup.  You want them thick enough, so that the pineapple juice does not leak through once they are filled. Bake for 15 to 20 minutes.

5. Melt butter in a skillet and pour in drained pineapple chunks. Stir in all ingredients brown sugar, cinnamon, and Snapple juice. Saute pineapple for about 5 to 6 minutes, breaking apart the chunks, until caramelized.



This next step depends on your preference.



6. You can either let the pineapple mix cool down for about 30 mins. in the fridge. Spooning the mix into the dough cups right away made the bottom of my cups really soggy because of the moisture and heat from the pineapple mix. After about 10 minutes the entire cup had fallen apart. ( So I strongly recommend cooling first).



But, they tasted great warm and right out of the oven. Once your cups are each filled, top with Reddi-Wip and enjoy!







1 (20 oz) can pineapple chunks, drained (or fresh pineapple) 1/2 Tbsp light butter 1 Tbsp brown sugar 1/4 tsp. cinnamon Lite Reddi-wip, for topping - See more at: http://www.eat-yourself-skinny.com/2012/07/mini-pineapple-tartlets.html#sthash.guwnJNDE.dpuf
1 (20 oz) can pineapple chunks, drained (or fresh pineapple) 1/2 Tbsp light butter 1 Tbsp brown sugar 1/4 tsp. cinnamon Lite Reddi-wip, for topping - See more at: http://www.eat-yourself-skinny.com/2012/07/mini-pineapple-tartlets.html#sthash.guwnJNDE.dpuf

No comments:

Post a Comment

 

design + development by kelly christine studio