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.