Pineapple Butterscotch Pastry

• 4 frozen puff pastry shells
• 23 cup dark brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon all-purpose flour
• 1 teaspoon all-purpose flour
• 18 teaspoon salt (optional)
• 2 cups skim milk
• 2 egg yolks
• 2 teaspoons unsalted butter or 2 teaspoons unsalted margarine
• 1 teaspoon vanilla extract
• 12 lb pineapple chunk, drained
• toasted & chopped macadamia nuts (garnish)

1. Bake puff pastry shells, according to package directions.
2. Combine sugar, cornstarch, flour, and salt in a heavy non-reactive saucepan.
3. Whisk in milk and egg yolks.
4. Whisk constantly over medium high heat until mixture just comes to a boil.
5. Immediately remove from heat.
6. Stir in butter and vanilla, until butter is melted.
7. Transfer to a serving bowl.
8. Press plastic wrap over pudding surface to prevent skin from forming.
9. Cool slightly.
10. Spoon pineapple into prepared pastry shells; top with pudding and chopped macadamia nuts.

pastry shells, brown sugar, cornstarch, flour, flour, salt, milk, egg yolks, unsalted butter, vanilla, pineapple, nuts

Taken from www.food.com/recipe/pineapple-butterscotch-pastry-195042 (may not work)