Pineapple Rolled Hand Pies
Crispy, with a mild kick of chili, these pineapple hand pies are a fun snack, with the sweet, creamy dip.
1 can (15.25 oz.) Del Monte® Pineapple Tidbits in 100% Juice
1 Tbsp. fresh orange juice
2 tsp. sugar
1 1/2 tsp. grated orange zest, divided
1/2 tsp. vanilla extract
1/8 tsp. dried red pepper flakes
8 sheets phyllo dough, thawed from frozen
1/2 cup light sour cream or nonfat plain Greek yogurt
Preheat oven 375°F. Drain pineapple, reserving 2 Tbsp. juice; set juice aside.
Combine pineapple tidbits, orange juice, sugar, 1/2 tsp. orange zest, vanilla and red pepper flakes in a medium bowl.
Working with one phyllo sheet at a time (keep other sheets wrapped in a kitchen towel as package directs), place phyllo on a clean work surface; lightly spray both sides with non-stick cooking spray. Working quickly, fold the sheet in half lengthwise. Using a slotted spoon, spoon about 2 Tbsp. pineapple mixture 2 inches from one end, fold the bottom of phyllo over the filling and press down slightly. Fold in the left and right sides of phyllo before rolling up along the length of phyllo.
Place seam-side-down on a parchment paper-lined baking sheet; working quickly, repeat with remaining phyllo and pineapple. Bake 10 minutes or until phyllo is golden brown.
Meanwhile, combine reserved pineapple juice, remaining 1 tsp. orange zest and sour cream in a small bowl. Serve dip with rolls within 30 minutes of baking.
Cook Time: 30 min.View Recipe