Pineapple Phyllo Bundles - cooking recipe

Ingredients

1 (8 ounce) can crushed pineapple, undrained
3 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons butter
1/2 teaspoon grated lemon rind
1 1/2 teaspoons lemon juice
16 sheets commercial frozen phylli pastry dough, thawed
1 cup butter, melted

Preparation

Drain pineapple, reserving 2 tbls. juice.
Combine sugar and cornstarch in a small saucepan; stir well.
Add reserved pineapple juice; cook over medium heat, stirring constantly, until mixture boils.
Boil 1 minute, and remove from heat.
Add crushed pineapple, butter, lemon rind and lemon juice; stir until butter melts. Set aside.
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
Lightly brush phyllo with melted butter.
Top with another sheet of phyllo, and brush with butter.
Spoon about one fourth of pineapple mixture in center of phyllo.
Fold sides of phyllo over pineapple mixture, wrapping filling like a package.
Wrap phyllo package in another sheet of buttered phyllo.
Draw edges of phyllo up and over package, twisting and squeezing together in center.
Pull ends up and out to resemble a flower.
Place on lightly greased baking sheet; repeat with remaining phyllo and filling.
Brush all bundles with melted butter.
Bake at 375F for 15 minutes or until golden brown.
Serve warm.