♛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
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