Pineapple Phyllo Bundles Recipes

PINEAPPLE PHYLLO BUNDLES

Steps:

• Drain pineapple, reserving 2 tbls. 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.
• 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 lightly greased baking sheet; repeat with remaining phyllo and filling.
• Brush all bundles with melted butter.
• Bake at 375F for 15 minutes or until golden brown.
• Serve warm.

CHOCOLATE-BANANA PHYLLO BUNDLES

Steps:

• Preheat oven to 425 degrees F.
• Combine grated chocolate and ice cream toppping.
• place one sheet of phyllo on large work surface and spray with nonstick spray.
• Place second sheet on top and press together to seal.
• Spoon about 1 tablespoon of the chocolate mixture evenly over one narrow edge of phylorr using the back of the spoon.
• Arrange about 1/2 of one banana evenly over chocolate mixture.
• Fold the bottom edge of the phyllo over the sliced bananas, then fold the sides of the phyllo inward towards the center. Gently roll phyllo strip up from bottom to top.
• Repeat until all phyllo and remaining ingredients are gone.
• Place the bundles, with seams down, on baking tray. Spray with non stick spray and almonds.
• Bake until edges are gold brown, about 10-20 minutes.
• Serve warm, with a teaspoon of whipped topping, additional ice cream topping and powdered sugar, if desired.

GARLIC PHYLLO BUNDLES

Steps:

• Lightly brush one sheet of phyllo with butter; place another sheet of phyllo on top and brush with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out., Cut the two layered sheets into four 14x2-1/4-in. strips. Place one garlic clove on lower corner of each strip; sprinkle 1 teaspoon walnuts over length of strip., Fold dough over garlic, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal., Place bread crumbs in a small shallow bowl. Brush both sides of triangle with butter; dip in bread crumbs. Place on a greased baking sheet. Repeat., Bake at 350° for 15-18 minutes or until golden brown. Serve warm.

GORGONZOLA PHYLLO CUPS

Steps:

• Preheat oven to 350°. Place tart shells on a 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; spoon into tart shells., Bake 6-8 minutes or until lightly browned. Serve warm or at room temperature. Refrigerate leftovers. Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a greased baking sheet in a preheated 350° oven until crisp and heated through.