adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rum pineapple filo cups
0 Likes
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Filo cups filled with vanilla ice cream and pineapple soaked in sugar and rum.
Ingredients:
  • Olive oil spray
  • 4 sheets filo pastry
  • 20.00 gm Flora Light margarine, melted
  • 600g pineapple, peeled, cored, coarsely chopped
  • 55g (1/4 cup, firmly packed) brown sugar
  • 1 x 7cm cinnamon stick
  • 40.00 ml dark rum
  • 4 scoops low-fat vanilla ice-cream
  • 20.00 ml pistachio kernels, coarsely chopped
Instructions:
  • Preheat your oven to 180°C and lightly grease four 200ml-capacity muffin pans with olive oil spray.
  • Lay one filo sheet on a clean work surface, then brush it with margarine. Add another filo sheet on top, brush with margarine, and continue layering the rest of the filo sheets with margarine to create a stack.
  • Cut 4 discs from the filo stack using a 14cm-diameter round pastry cutter. Line the pans with the discs and bake until golden, about 12 minutes. Cool on a wire rack before serving.
  • In a non-stick frying pan over medium heat, combine pineapple, sugar, and cinnamon. Stir until sugar dissolves, then add the rum and cook for 5 minutes. Transfer pineapple to a bowl using a slotted spoon. Continue cooking for 3-5 minutes until syrup thickens. Stir in the pineapple and let it cool for 5 minutes.
  • Scoop the ice-cream into the filo cases, layer with the pineapple mixture, sprinkle with pistachios, and serve right away.

Similar Recipes