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Cook'n with Betty Crocker 
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Tropical Citrus Pastry Stack-Up |
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Serves: 14 Print this RecipeDoris Phillips - Fayetteville, Arkansas Bake-Off® Contest 36, 1994 This cream-filled dessert features three layers of flaky pastry and a yummy coconut meringue topping. FILLING 6 tablespoons all-purpose flour 1/3 cup sugar 1 (8 1/4-ounce) can crushed pineapple in heavy syrup, drained, reserving syrup 1/2 cup orange juice 1 tablespoon lemon juice 3 eggs yolks, slightly beaten 2 tablespoons butter or margarine 3/4 cup flaked coconut PASTRIES 1 1/2 (15-ounce) packages refrigerated pie crust (3 crusts) MERINGUE 3 egg whites 1/4 cup sugar 3 tablespoons flaked coconut In medium saucepan, combine flour and 1/3 cup sugar; mix well. Add water to reserved pineapple syrup to make 1/2 cup; add to saucepan. Stir in orange juice and lemon juice; blend until smooth. Cook over medium heat for 3 minutes or until mixture thickens, stirring constantly. Reduce heat to low; cover and cook an additional 2 minutes. Remove from heat. Stir about 1/2 cup of hot mixture into egg yolks; add egg mixture to saucepan. Cook over medium heat for 2 to 3 minutes or until thick, stirring constantly. Remove from heat. Stir in butter, 3/4 cup coconut and pineapple. Refrigerate 1 hour or until cold. Heat oven to 400°F. Allow crust pouches to stand at room temperature for 15 to 20 minutes. Remove 1 crust from pouch; unfold. Press out fold lines. Place 1 crust on ungreased cookie sheet. Generously prick crust with fork. Bake at 400°F. for 9 to 12 minutes or until light golden brown. Repeat with remaining crusts. Cool. In small bowl, beat egg whites at medium speed until soft peaks form. Gradually add 1/4 cup sugar 1 tablespoon at a time, beating at high speed until stiff glossy peaks form and sugar is dissolved. To assemble, place 1 pastry round on ungreased cookie sheet; spread with half of filling. Top with second pastry round; spread with remaining filling. Top with remaining pastry round. Spread top and sides with meringue. Sprinkle top with 3 tablespoons coconut. Bake at 400°F. for 6 to 10 minutes or until meringue is deep golden brown. Cool. Cut into wedges. Store in refrigerator. Nutrition Per Serving: Calories 320; Protein 4g; Carbohydrate 38g; Fat 17g; Sodium 260mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Almond Brickle Dessert Almond-Filled Cookie Cake Cherry Cream Crunch Apricot Dessert Bars Peaches and Cream Crescent Dessert Crescent Macadamia Truffle Cups Praline Crescent Dessert Cookie Crust Pecan Pie Country French Apple Crescent Casserole Ruby Razz Crunch Italian Crescent Crostata Chocolate Almond Frozen Mousse Peach Elizabeth Lemon Meringue Dessert Squares Swedish Apple Mini-Dumplings Sour Cream Apple Squares Spicy Apple Twists Southern Pecan Pie Cappuccino Squares Royal Marble Cheesecake Praline Pecan Cheesecake Easy Lemon Cheesecake Cake 'n Cheese Cake Cookie Cheesecake Squares Peanut Butter Chocolate Creme Cheesecake Tropical Citrus Pastry Stack-Up Peanut Chocolate Parfait Dessert 09: Other Desserts |
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