Salted Lime Pineapple Cheesecake Phyllo Crowns

Ingredients

Phyllo crowns

• 6 sheets phyllo pastry, thawed according to package directions
• 4 tbsp unsalted butter, melted, plus 1 tsp butter or nonstick spray for greasing
• 2 tbsp granulated sugar

Vanilla cheesecake cream

• 8 oz cream cheese, softened
• ⅓ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup heavy cream, cold

Caramelized pineapple

• 1½ cups fresh pineapple, diced small and patted dry
• 1 tbsp unsalted butter
• 2 tbsp brown sugar
• 1 tbsp fresh lime juice
• Small pinch salt

Salted lime caramel finish

• ¼ cup prepared caramel sauce
• 1 tsp fresh lime juice
• Tiny pinch flaky salt
• ¼ cup toasted coconut flakes
• 1 tsp finely grated lime zest

Step by step

1. Heat the oven to 375°F (190°C). Grease a 12-cup muffin tin. Keep unused phyllo under a barely damp towel so it does not dry out.
2. Cut each of the six phyllo sheets into four pieces, making 24 pieces. Brush each piece lightly with melted butter. Nest two pieces at different angles in each muffin cup; sprinkle with the granulated sugar.
3. Bake the phyllo crowns for 10–13 minutes until deeply golden and crisp. Cool in the tin for 5 minutes, then transfer to a rack and cool completely.
4. Beat the cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the cold heavy cream to soft peaks, then fold it into the cream cheese mixture. Chill while making the pineapple.
5. Melt 1 tbsp butter in a hot skillet. Add the pineapple and brown sugar; cook 5–7 minutes, turning occasionally, until the fruit is glossy and caramelized. Add 1 tbsp lime juice and a pinch of salt. Cool to room temperature.
6. Stir the caramel sauce with 1 tsp lime juice and a tiny pinch of flaky salt. Toast the coconut in a dry pan if it is not already toasted.
7. Just before serving, spoon about 2 tbsp cheesecake cream into each cooled phyllo crown. Divide the caramelized pineapple evenly among the 12 cups, about 1½ tbsp each, and drizzle with salted lime caramel, and finish with toasted coconut and lime zest. Serve promptly to keep the pastry crisp.

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