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hala-kahiki pastries

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

That's Hawaiian for pineapple. And to turn pineapple spears into pastries, simply wrap them in shortcake dough, bake and frost with sugar icing.

(1 rating)
yield serving(s)
prep time 10 Min
cook time 10 Min
method Bake

Ingredients For hala-kahiki pastries

  • 2 1/3 c
    bisquick baking mix
  • 1/4 c
    granulated sugar
  • 3 Tbsp
    melted butter or margarine
  • 1/2 c
    milk
  • 1/4 tsp
    ground ginger
  • 20 oz
    can pineapple spears, drained
  • 1/3 c
    brown sugar, firmly packed
  • powdered sugar icing

How To Make hala-kahiki pastries

  • 1
    Heat oven to 450^. Mix baking mix, granulated sugar, butter, milk and ginger to a soft dough. Turn dough onto lightly floured cloth-covered board. Knead 8 to 10 times. Roll dough into rectangle, 16x12-inch. Cut into 16 rectangles, 4x3-inches. Place 1 pineapple spear diagonally on each rectangle; sprinkle each with 1 teaspoon brown sugar. Bring opposite corners up over pineapple spear and seal by pinching sedges together. Place on ungreased baking sheet. Bake 10 minutes or until golden brown. Frost with Icing. Serve warm.
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