Sautéed Pineapple w/Coconut Cream & Caramel in Phyllo RecipeReturn to the Recipe Directory
Sautéed Pineapple w/Coconut Cream & Caramel in Phyllo
- 1 box Phyllo Dough – thawed
- 8 tbsp Butter – Unsalted – Divided in half
- 1 ea Pineapple – Cored and chopped into small dice
- 1 cup Shredded Coconut – Divided 2/3 & 1/3 cups
- 2 oz Parrot Bay Rum
- 2 cups Milk
- ½ cup White Granulated Sugar
- 7 ea Large Egg Yolks
- 4 tbsp AP Flour
- Pan Spray
Preheat Oven to 375 degrees
1. Lay the phyllo dough out on the table and cover with a damp cloth so it doesn’t dry out. One at a time lay one sheet of the dough out and spray with pan spray somewhat generously and then laying another sheet on top of it. Do this procedure until you have 5 or 6 layers. Cut the stacked sheets into 6 squares. Place them into sprayed mini tart pans or even large muffin pans, carefully putting them into the corners of the vessel. Bake until golden according to box. Remove and set aside.
2. Place the milk, half the sugar and the 2/3 cup coconut in a saucepan over medium heat.
3. Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and mix to combine.
4. When the milk just begins to boil, remove from heat. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
5. Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream.
6. To finish, melt the remaining butter over medium-high heat. Add the pineapple and sauté until golden, pull from the heat and add the rum and place back on the heat being careful that the rum could ignite. Spoon some of the pineapple into each cup reserving some for the topping. Next place a large couple of dollops of the cream on top of the pineapple. Divide the remaining pineapple on the cream and some whipped cream next. Drizzle some caramel over and garnish with the remaining shredded coconut.
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