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Ingredients

1 cup melted butter (or as needed), divided 1 (16 ounce) can crushed pineapple, drained 1 (12 ounce) jar pineapple fruit topping (such as Smucker's Pineapple Flavored Topping®) ½ (16 ounce) package phyllo dough, or more as needed 1 cup walnut pieces

Nutrition Info

178.5 calories carbohydrate: 18.2 g cholesterol: 20.3 mg fat: 11.5 g fiber: 0.8 g protein: 1.6 g saturatedFat: 5.3 g servingSize: - sodium: 104.3 mg sugar: 9.6 g transFat: : - unsaturatedFat: : -

Preheat the oven to 375 degrees F (190 degrees C). Grease 2 24-cup-mini muffin pans with 1/2 cup melted butter.
Mix crushed pineapple and pineapple topping together in a bowl. Set aside.
Cut phyllo dough into 3-inch squares. Paint each square with remaining 1/2 cup butter using a pastry brush. Stack 4 phyllo dough squares together and gently press into the muffin tins. Drop 1 teaspoon of pineapple mixture into each dough cup. Place 3 to 4 walnut pieces in each. Fold dough together at top.
Bake in the preheated oven until golden brown, about 20 minutes. Let cool 5 minutes, gently loosen each pineapple bite with a small knife. Let cool 10 minutes more before serving.

48 pineapple bites

These pineapple bites are a crispy, sweet treat. Any good preserve can be substituted for the pineapple jam. I used fig.