Courtesy of Michael N. Masseria, Executive Chef/Totally Cooked Catering, Cuyahoga Falls, OH
- 96 oz. Pineapple, peeled and cored (4 pineapples)
- 32 oz. Butter, melted
- 16 oz. Brown sugar
- 16 oz. Rum
- 20 sheets Athens Phyllo Dough (14×18)
- 16 oz. Heavy cream
- 16 oz. White chocolate
- 16 oz. creamy peanut butter
Cut each pineapple into 2 round slices and place the 48 slices onto a sheet tray. Mix together half the butter, all the brown sugar and the rum. Brush the mixture onto the pineapple slices and bake in preheated 350°F oven for 18-22 minutes, until slices are well caramelized.
Layer 5 phyllo sheets, brushing each sheet with remaining butter. Cut stacked phyllo into 12 rectangles. Repeat three times to create 48 rectangles. Bake phyllo in preheated 3501°F oven until golden brown and crisp. In a medium pan, heat heavy cream until almost a boil and then pour it over the chocolate and peanut butter in a large bowl. Let it warm through to melt the chocolate and proceed to whisk the mixture together until completely combined.
To assemble place one piece of phyllo in the center of the plate followed by one slice of pineapple then another phyllo piece and another pineapple slice. To finish, drizzle each serving with about 2 ounces of the chocolate mixture. Serve warm.