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Dried Pineapple Flowers

Recipe information

  • Yield

    makes 24 flowers

Ingredients

2 large or 4 small pineapples, peeled

Preparation

  1. Preheat oven to 225°F. Line two baking sheets with nonstick baking mats or parchment paper. Using a small melon baller, remove and discard pineapple “eyes.” Use a sharp knife to cut pineapple crosswise into very thin slices. Place slices on baking sheets. Bake until tops look dried, about 30 minutes. Flip slices; bake until completely dried, 25 to 30 minutes more (or longer, depending on their thickness). Pinch center of each pineapple slice to shape into a cone; let cool in a clean muffin tin to form flower shown on page 223. Once cool, flowers can be stored (stacked) up to 3 days at room temperature in an airtight container.

Martha Stewart's Cupcakes
TagsPineappleFruitDairy FreeGluten FreeNut FreeBakingCookbooks
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