Pineapple pastry on a stick

16 servings

Ingredients

Quantity Ingredient
2¼ cup Pineapple chunks in juice --
One 20 oz. can
2 cups All-purpose flour
1 teaspoon Baking powder
½ teaspoon Salt
¾ cup Rolled oats
⅔ cup Margarine
1 large Egg
2 tablespoons Margarine -- softened
¼ cup Packed brown sugar
1 teaspoon Ground nutmeg
1 cup Shredded coconut meat
16 Popsicle sticks
½ pounds Caramel candy
¼ cup Evaporated milk
¼ cup Margarine
1 cup Powdered sugar

Directions

CARAMEL SAUCE

* Use all coconut, all chopped nuts or a mixture of both.

1. Drain pineapple well; reserve juice. 2. Sift 2 cups flour with baking powder and salt in a large mixing bowl. Add rolled oats, then cut in ⅔ cup margarine until mixture is the size of small peas. 3.

Combine egg with ¼ cup pineapple syrup. Sprinkle over flour mixture while tossing and stirring with fork. Add liquid to only the driest parts, pushing lumps to side, until dough is moist enough to hold together. 4. Divide dough in half. Form squares and roll out one portion on floured surface to a 12-inch square. Spread with softened margarine. Cut into 4 squares; then cut each square diagonally to make 8 triangles total. Repeat with remaining dough for a total of 16 triangles. 5. Combine brown sugar with 2 tablespoons flour and nutmeg. Roll pineapple spears in this mixture then place along wide end of triangle. Roll to the pointed end, tucking in sides. Place on greased cookie sheets and insert a wooden popsicle stick into each one. Bake in preheated 375-degree oven for 15-20 minutes until light golden brown. Cool, then spread with caramel sauce; roll in chopped nuts or coconuts.

CARAMEL SAUCE: In top of double boiler, combine caramels and evaporated milk. Heat until caramels melt, stirring occasionally.

Remove from heat and add ¼ cup margarine and 1 cup sifted powdered sugar. Beat with wire whisk until smooth.

Recipe By : Jo Anne Merrill

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