Skip to main content
Epicurious
Cookbooks

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
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.