Pineapple Butterscotch Pastry

Name: Pineapple Butterscotch Pastry
Ingredients: 4 frozen puff pastry shells; 23 cup dark brown sugar; 2 tablespoons cornstarch; 1 tablespoon all-purpose flour; 1 teaspoon all-purpose flour; 18 teaspoon salt (optional); 2 cups skim milk; 2 egg yolks; 2 teaspoons unsalted butter or 2 teaspoons unsalted margarine; 1 teaspoon vanilla extract; 12 lb pineapple chunk, drained; toasted & chopped macadamia nuts (garnish)

12 ingredients

10 steps

Ingredients

4 frozen puff pastry shells
23 cup dark brown sugar
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 teaspoon all-purpose flour
18 teaspoon salt (optional)
2 cups skim milk
2 egg yolks
2 teaspoons unsalted butter or 2 teaspoons unsalted margarine
1 teaspoon vanilla extract
12 lb pineapple chunk, drained
toasted & chopped macadamia nuts (garnish)

Directions

1

Bake puff pastry shells, according to package directions.
2

Combine sugar, cornstarch, flour, and salt in a heavy non-reactive saucepan.
3

Whisk in milk and egg yolks.
4

Whisk constantly over medium high heat until mixture just comes to a boil.
5

Immediately remove from heat.
6

Stir in butter and vanilla, until butter is melted.
7

Transfer to a serving bowl.
8

Press plastic wrap over pudding surface to prevent skin from forming.
9

Cool slightly.
10

Spoon pineapple into prepared pastry shells; top with pudding and chopped macadamia nuts.