Hala-Kahiki Pastries
By
Pat Duran
@kitchenChatter
1
That's Hawaiian for pineapple. And to turn pineapple spears into pastries, simply wrap them in shortcake dough, bake and frost with sugar icing.
Ingredients
-
2 1/3 cbisquick baking mix
-
1/4 cgranulated sugar
-
3 Tbspmelted butter or margarine
-
1/2 cmilk
-
1/4 tspground ginger
-
20 ozcan pineapple spears, drained
-
1/3 cbrown sugar, firmly packed
-
·powdered sugar icing
How to Make Hala-Kahiki Pastries
- Heat oven to 450^.
Mix baking mix, granulated sugar, butter, milk and ginger to a soft dough.
Turn dough onto lightly floured cloth-covered board. Knead 8 to 10 times.
Roll dough into rectangle, 16x12-inch. Cut into 16 rectangles, 4x3-inches. Place 1 pineapple spear diagonally on each rectangle; sprinkle each with 1 teaspoon brown sugar. Bring opposite corners up over pineapple spear and seal by pinching sedges together. Place on ungreased baking sheet.
Bake 10 minutes or until golden brown. Frost with Icing. Serve warm.
