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Pineapple Phyllo Fans With Bourbon Pecan Sauce

Total Time: 45 MIN Makes: 6
Prep Time: 25 MIN Cook Time: 20 MIN

Bursting with the flavor of fresh pineapples and complemented by a warm Bourbon Pecan Sauce, these flaky desserts are sure to please.

  • 1 egg
  • 1 tablespoon cold water
  • 15 sheets Athens Phyllo dough
  • 6 tablespoons butter, margarine or oil
  • Cinnamon sugar
  • 2 tablespoons butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 8 rings fresh pineapple, sliced in 1/4-inch rings


In a small bowl beat egg with 1 tablespoon of cold water to make egg wash.
Layer 5 Phyllo sheets, brushing each with softened butter, margarine, oil or vegetable spray.
Prepare large Phyllo fans for base, by cutting layered Phyllo in half lengthwise and crosswise forming 4 rectangles.
Lightly brush each Phyllo rectangle with egg wash from the middle to the edges.
Begin gathering Phyllo up the center of the rectangle, pinching together the folds to form a two-sided fan.
Repeat, making another 2 sets of 5 layers of Phyllo dough. You will now have 12 large Phyllo fans.
Prepare small garnish Phyllo fans by cutting 4 large Phyllo fans in half at the center leaving two small fans. Make a total of 8 small garnish fans.
Bake at 3751/4F 10 to 15 minutes or until golden brown.. Sprinkle hot baked fans with cinnamon sugar.

To prepare Pineapples:
Melt 2 tablespoons butter; sprinkle with spices. Add pineapple slices; saute 1-2 minutes on each side.
Place warmed pineapple over large size Phyllo fan. Garnish with small Phyllo fans and serve with warmed Bourbon Pecan Sauce.