Pineapple Butterscotch Pastry

Preparation:  10 min. Cooking: 10 min. Total: 20 min.
Recipe photo
  • 2 frozen puff pastry shells
  • 1/4 Cup dark brown sugar
  • 3 tsp cornstarch
  • 2 tsp all purpose flour
  • 3/8 pinch salt (optional)
  • 1 Cup skim milk
  • 1 egg yolks
  • 1 tsp unsalted butter
  • 1/2 tsp vanilla extract
  • 1/4 Lb pineapple chunks , drained
Bake puff pastry shells according to package directions. Combine next 4 ingredients in a heavy non-reactive saucepan. Whisk in milk and egg yolk. Whisk constantly over medium high heat until mixture just comes to a boil. Immediately remove from heat. Stir in butter and vanilla until butter is melted. Transfer to a serving bowl. Press plastic wrap over pudding surface to prevent skin from forming. Cool slightly. Spoon pineapple into prepared pastry shells and top with pudding.
Calories
490 Cal
Fat
22 g
Carbs
64 g
Protein
9.5 g
Fiber
1.6 g
Sugar
36 g
Cholesterol
110 mg
Sodium
250 mg


Nutrients

Fiber     1.6 g
Fat     22 g
Sugar     36 g
Carbs     64 g
Protein     9.5 g
Calories     490 Cal

Fats

Fat, Poly     2.8 g
Fat, Mono     12 g
Fat, Sat     6.6 g
Fat, Trans     0 g
Fat, Percent     41 %

Vitamins

Vitamin, K     8.2 mcg     6.8 %
Vitamin, A     460 IU     15 %
Vitamin, B12     0.8 mcg     34 %
Niacin     2.5 mg     16 %
Riboflavin     0.4 mg     33 %
Vitamin, C     27 mg     30 %
Vitamin, D     59 IU     9.9 %
Vitamin, B6     0.2 mg     10 %
Vitamin, E     0.6 mg     3.7 %
Panto, Acid     0.9 mg     17 %
Choline     85 mg     15 %
Thiamin     0.3 mg     27 %

Minerals

Calcium     200 mcg     20 %
Phosphorus     190 mg     28 %
Magnesium     31 mg     7.4 %
Copper     0.2 mcg     17 %
Fluoride     3.9 mcg     97 %
Zinc     1.1 mg     9.6 %
Cholesterol     110 mg     0.4 %
Sodium     250 mg     17 %
Selenium     21 mcg     39 %
Manganese     0.8 mg     11 %
Potassium     330 mg     7 %
Iron     2 mg     24 %