Pineapple Butterscotch Pastry |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a wonderful dessert! I found this originally on . Didn't allow for baking time for the shells; nor did I allow for cooling time for the pudding. Ingredients:
4 frozen puff pastry shells |
2/3 cup dark brown sugar |
2 tablespoons cornstarch |
1 tablespoon all-purpose flour |
1 teaspoon all-purpose flour |
1/8 teaspoon salt (optional) |
2 cups skim milk |
2 egg yolks |
2 teaspoons unsalted butter or 2 teaspoons unsalted margarine |
1 teaspoon vanilla extract |
1/2 lb pineapple chunk, drained |
toasted & chopped macadamia nuts (garnish) |
Directions:
1. Bake puff pastry shells, according to package directions.
2. Combine sugar, cornstarch, flour, and salt in a heavy non-reactive saucepan.
3. Whisk in milk and egg yolks.
4. Whisk constantly over medium high heat until mixture just comes to a boil.
5. Immediately remove from heat.
6. Stir in butter and vanilla, until butter is melted.
7. Transfer to a serving bowl.
8. Press plastic wrap over pudding surface to prevent skin from forming.
9. Cool slightly.
10. Spoon pineapple into prepared pastry shells; top with pudding and chopped macadamia nuts.
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