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Pineapple Pastry on a Stick
Author/Submitted by: Jo Anne Merrill
Servings: 16
Categories:
Desserts
/
Pies & Pastries
Ingredients: 2 1/4
cups
pineapple chunks in juice,
one 20 oz. can
2
cups
all-purpose flour 1
teaspoon
baking powder 1/2
teaspoon
salt 3/4
cup
rolled oats 2/3
cup
margarine 1
large
egg 2
tablespoons
margarine,
softened
1/4
cup
packed brown sugar 1
teaspoon
ground nutmeg 1
cup
shredded coconut meat 16
popsicle sticks
--- Caramel Sauce: ----- 1/2
pound
caramel candy 1/4
cup
evaporated milk 1/4
cup
margarine 1
cup
powdered sugar
Directions:
* Use all coconut, all chopped nuts or a mixture of both.
1. Drain pineapple well; reserve juice.
2. Sift 2 cups flour with baking powder and salt in a large mixing
bowl. Add rolled oats, then cut in 2/3 cup margarine until mixture is the
size of small peas.
3. Combine egg with 1/4 cup pineapple syrup. Sprinkle over flour
mixture while tossing and stirring with fork. Add liquid to only the
driest parts, pushing lumps to side, until dough is moist enough to hold
together.
4. Divide dough in half. Form squares and roll out one portion on
floured surface to a 12-inch square. Spread with softened margarine. Cut
into 4 squares; then cut each square diagonally to make 8 triangles total.
Repeat with remaining dough for a total of 16 triangles.
5. Combine brown sugar with 2 tablespoons flour and nutmeg. Roll
pineapple spears in this mixture then place along wide end of triangle.
Roll to the pointed end, tucking in sides. Place on greased cookie sheets
and insert a wooden popsicle stick into each one. Bake in preheated
375-degree oven for 15-20 minutes until light golden brown. Cool, then
spread with caramel sauce; roll in chopped nuts or coconuts.
CARAMEL SAUCE: In top of double boiler, combine caramels and evaporated
milk. Heat until caramels melt, stirring occasionally. Remove from heat
and add 1/4 cup margarine and 1 cup sifted powdered sugar. Beat with wire
whisk until smooth.
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