Pineapple Puff Pastries
This recipe sounds a lot harder to make than it is. Follow the directions carefully and you should be able to shape all of the pastries in about 5 minutes.
YIELDS 8 rolls
- 1 sheet frozen puff pastry dough, thawed
- 5 tablespoons plus 1 teaspoon pineapple-flavored cream cheese, softened
- 3 tablespoons pineapple preserves
- 2 tablespoons butter, melted
- 2 tablespoons sugar
- ½ teaspoon cinnamon
Preheat oven to 375°F. Roll out puff pastry dough on lightly floured surface to 12″ × 12″ rectangle. Cut into four 6″ × 6″ squares. Cut each square in half diagonally to make 8 triangles.
Arrange triangles on work surface so the long edge is away from you and the right angle is toward you. Spread each with 2 teaspoons of the cream cheese to within ½″ of edges, and top with about 1 teaspoon pineapple preserves.
Bring the upper left-hand corner of each triangle down to the bottom right-angle point and press to seal. Then bring the upper right hand corner of each triangle down to the bottom point and press to seal, forming a square. Press outer edges to seal, leaving the center line open. Brush each with butter. Combine sugar and cinnamon in a small bowl and sprinkle over dough.
Bake for 9 to 14 minutes or until rolls are golden brown. Serve warm.