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Ingredients11 h 45 m servings 495 cals
Original recipe yields 12 servings (12 pastries)
- To make homemade dulce de leche, remove and discard labels from cans of condensed milk. Place the unopened cans into a large saucepan and pour in enough water to cover by 1 or 2-inches. Bring water to a boil over high heat, then reduce heat to medium, cover, and simmer for 3 hours. Drain, and allow cans to cool to room temperature before opening.
- Meanwhile, cook the puff pastry sheets according to package directions and allow to cool to room temperature. Pour the dulce de leche from one can evenly over a sheet of puff pastry. Place a second sheet of puff pastry over the first, then pour on the remaining can of dulce de leche. Top with the remaining puff pastry sheet, then cut into 12 triangles.
- Heat a grill pan over medium-high heat and oil with cooking spray, or preheat an outdoor grill for medium-high heat. Grill the pineapple rings until warm and nicely marked.
- Serve each triangle on a dessert plate garnished with a grilled pineapple slice and a scoop of citrus sorbet.
Per Serving: 495 calories; 25 g fat; 62 g carbohydrates; 6.2 g protein; 8 mg cholesterol; 185 mg sodium. Full nutrition
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