- 1 can (20oz.) crushed pineapple
- 1 jar (12 oz.) macapuno strings*
- 2 Tbs. cornstarch
- 1/4 tsp. salt
- 12 whole wheat flour tortillas
- 6 Tbs. all-purpose flour
- 4 Tbs. water
- vegetable oil
- powdered sugar (confectioner’s sugar)
- In a medium saucepan, combine crushed pineapple, macapuno, cornstarch and salt. Bring to a boil then lower heat and simmer till mixture thickens. Remove from heat and set aside to cool.
- In a small bowl, mix together flour and water. Using a knife or a pizza cutter, cut whole wheat tortillas in half. Spoon about a tablespoon of filling in the middle of each tortilla piece. Brush the flour and water mixture on one side and the bottom edge of the tortilla. Fold over one side of the tortilla (the unbrushed side first) then the other side. Gently press to seal the the edges. Repeat the process until all the flour tortillas are filled.
- Heat oil in a skillet or deep fryer to 375 F degrees. (Tip: to test if the oil is hot enough, drop a small piece of tortilla into the oil. If it starts bubbling quickly, then the oil is hot enough. If it bubbles slowly, the oil isn’t hot enough) Cook the prepared pockets for about 1 to 2 minutes or until golden brown. Transfer the cooked pineapple macapuno pockets onto a plate lined with paper towels to soak up the excess oil.
- Dust with powdered sugar and serve.
Source: Art Of Dessert
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