Bake-Off® Contest 37, 1996
Great Falls, Montana

Pineapple Galette with Caramel-Rum Sauce

Enjoy this delicious pineapple galette made with Pillsbury® refrigerated pie crust – a perfect French fruit dessert.

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  • prep time 15 min
  • total time 1 hr 20 min
  • ingredients 14
  • servings 8
 

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crust, softened as directed on box

Topping

1/4
cup all-purpose flour
2
tablespoons granulated sugar
3
tablespoons brown sugar
1/2
teaspoon ground ginger
1/2
teaspoon ground cinnamon
1/8
teaspoon ground nutmeg
1/4
cup butter or margarine, cut into pieces
1/4
cup finely chopped macadamia nuts
1
can (8 oz) crushed pineapple, drained
1
can (15 1/4 oz) pineapple slices, drained, cut in half

Sauce

1
cup caramel topping
1/2
cup coarsely chopped macadamia nuts
1
tablespoon rum or 1 teaspoon rum extract, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Remove pie crust from pouch; unroll on ungreased cookie sheet.
  • 2 In medium bowl, mix flour, sugar, brown sugar, ginger, cinnamon and nutmeg. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in 1/4 cup macadamia nuts.
  • 3 Sprinkle half of the crumb mixture over crust to within 1 inch of edge. Top with crushed pineapple and halved pineapple slices. Sprinkle with remaining crumb mixture. Fold in pie crust edge 1 inch to form border; flute.
  • 4 Bake 25 to 35 minutes or until crust is golden brown. Cool 30 minutes.
  • 5 Meanwhile, in 1-quart saucepan, heat caramel topping over low heat, stirring occasionally, until warm. Stir in 1/2 cup macadamia nuts and the rum. Cut warm galette into 8 wedges; place on dessert plates. Spoon 2 tablespoons warm sauce over each serving.
  • 1 Heat oven to 375°F. Remove pie crust from pouch; unroll on ungreased cookie sheet.
  • 2 In medium bowl, mix flour, sugar, brown sugar, ginger, cinnamon and nutmeg. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in 1/4 cup macadamia nuts.
  • 3 Sprinkle half of the crumb mixture over crust to within 1 inch of edge. Top with crushed pineapple and halved pineapple slices. Sprinkle with remaining crumb mixture. Fold in pie crust edge 1 inch to form border; flute.
  • 4 Bake 25 to 35 minutes or until crust is golden brown. Cool 30 minutes.
  • 5 Meanwhile, in 1-quart saucepan, heat caramel topping over low heat, stirring occasionally, until warm. Stir in 1/2 cup macadamia nuts and the rum. Cut warm galette into 8 wedges; place on dessert plates. Spoon 2 tablespoons warm sauce over each serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
320mg
320%;
Total Carbohydrate
64g
64%
(Dietary Fiber
2g
2%
  Sugars
40g
40%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
6%;
Calcium
4%;
Iron
6%;
Exchanges:
1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.