Pineapple Coconut Tartlets

• 1 can Dole crushed pineapple in juice, drained
• 1 1/2 tsp. sugar
• 1 tsp. flour
• 1/8 tsp. cinnamon
• pinch of salt
• 2 Tbsp. strawberry jam
• 1 pkg. refrigerated pie crusts
• 1 egg
• 1 Tbsp. water
• 2 Tbsp. shredded coconut

1. Combine pineapple, sugar, flour, cinnamon and salt.
2. Cut 5 to 6 (3 3/4 to 4-inch) circles from each pie crust using biscuit cutters.
3. Place circles on cookie sheets coated with cooking spray.
4. Mix egg and water.
5. Brush edge of dough with egg mixture. Place 1 tablespoon pineapple filling in center.
6. Fold edges, overlapping dough to make pleats.
7. Brush outer edge with egg mixture.
8. Sprinkle edge with additional sugar.
9. Sprinkle with coconut.
10. Bake in 400u0b0 oven for 18 to 20 minutes.
11. Cool; dollop with jam.
12. Serves 12.

pineapple, sugar, flour, cinnamon, salt, strawberry jam, refrigerated pie crusts, egg, water, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=586371 (may not work)