Yield: 4 Servings
|8 ounces||Crushed pineapple; undrained|
|2 teaspoons||Butter or margarine|
|½ teaspoon||Grated lemon rind|
|1½ teaspoon||Lemon juice|
|16||Sheets commercial frozen phyllo pastry; thawed|
|1 cup||Butter or margarine; melted|
Drain pineapple, reserving 2 tablespoons juice.
Combine sugar and cornstarch in a small saucepan; stir well. Add reserved pineapple juice; cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, and remove from heat. Add crushed pineapple, butter, lemon rind, and lemon juice; stir until butter melts. Set aside.
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
Lightly brush phyllo with melted butter. Top with another sheet of phyllo, and brush with butter. Spoon about one-fourth of pineapple mixture in center of phyllo. Fold sides of phyllo over pineapple mixture, wrapping filling like a package. Wrap phyllo package in another sheet of buttered phyllo. Place package in center of another sheet of buttered phyllo. Draw edges of phyllo up and over package, twisting and squeezing together in center. Pull ends up and out to resemble a flower. Place on a lightly greased baking sheet; repeat with remaining phyllo and filling. Brush all bundles with melted butter. Bake at 375°F for 15 minutes or until golden brown. Serve warm.
Yield: 4 servings.
Busted by Gail Shermeyer <4paws@...> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on May 02, 1998