These pineapple bites are a crispy, sweet treat. Any good preserve can be substituted for the pineapple jam. I used fig.

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Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
15 mins
total:
1 hr 5 mins
Servings:
24
Yield:
48 pineapple bites
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease 2 24-cup-mini muffin pans with 1/2 cup melted butter.

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  • Mix crushed pineapple and pineapple topping together in a bowl. Set aside.

  • Cut phyllo dough into 3-inch squares. Paint each square with remaining 1/2 cup butter using a pastry brush. Stack 4 phyllo dough squares together and gently press into the muffin tins. Drop 1 teaspoon of pineapple mixture into each dough cup. Place 3 to 4 walnut pieces in each. Fold dough together at top.

  • Bake in the preheated oven until golden brown, about 20 minutes. Let cool 5 minutes; gently loosen each pineapple bite with a small knife. Let cool 10 minutes more before serving.

Cook's Notes:

The dough won't stay completely together as the pineapple bites bake.

If keeping for more than one day, refrigerate any leftovers in a sealed container.

Nutrition Facts

179 calories; protein 1.6g; carbohydrates 18.2g; fat 11.5g; cholesterol 20.3mg; sodium 104.3mg. Full Nutrition
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