Description
Marilyn Smith, Executive Chef, Mustard Seed Market & Café, Solon, OH
Ingredients
- 3 sets Athens® Ready-To-Go Phyllo Doughô, thawed
- 1/2 cup cinnamon sugar
- 2 tbsp. butter
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 qt. fresh pineapple, medium diced
- Egg wash, as needed
Directions
For large base fan, cut 2 sets of the Athens® Ready-to-Go Phyllo Dough in half lengthwise and crosswise forming 4 rectangles. Egg wash each rectangle. Begin gathering Phyllo up the center of the rectangle, pinching together the folds to form a two-sided fan. Use last set of Phyllo to make small garnish fans: repeat the same procedure, only cut whole fan in half at the center leaving two small fans. Make a total of 8 small garnish fans.
Bake in preheated 375°F oven. Sprinkle hot baked fans with cinnamon sugar. Melt butter, add pineapple and spices; saute 1-2 minutes.
Place 1/2 cup spiced pineapple over large size Phyllo fan. Garnish with smaller Phyllo fan and red raspberries. Serve with 1 oz. of warm Bourbon Pecan Sauce.
