Aside from piña coladas and pineapple upside down cakes, I’m not really familiar with other pineapple [dessert] recipes. This pastry was such a revelation.
Yield: 8 quesitos
Prep time: 30 minutes
Cook time: 1 hour
2 tablespoons unsalted butter
2 tablespoons brown sugar
2 cups fresh pineapple, chopped into small pieces
4 ounces neufchatel cheese, room temperature
2 teaspoons granulated sugar
2 teaspoons vanilla extract
2 sheets puff pastry, thawed
egg wash (1 egg beaten with 1 tablespoon water)
sugar, for sprinkling on the pastry
confectioners’ sugar, for dusting
1. Preheat the oven to 400ºF. Line two baking sheets with parchment paper or silpat baking mat. Set aside.
2. In a saucepan, melt the butter over medium heat; add the brown sugar and pineapple. Cook until the pineapple is tender and the juices have thickened to a syrup. Remove from heat and allow to cool slightly.
3. Make the cheese filling by mixing the neufchatel cheese, sugar, and vanilla until smooth.
4. Cut the puff pastry into 4-inch squares. Spread the cheese filling in the middle of each piece of pastry. Spoon the pineapples over the filling.
5. Brush the points of the pastry with the egg wash. Fold one side over the filling, and then tuck the other point under the pastry, to create a roll. Tuck the points under the filled pastry, which will puff up high and keep the filling in the center.
6. Brush with more egg wash and sprinkle generously with sugar.
7. Bake for 25 minutes, or until golden brown and crisp. Dust with confectioners’ sugar and serve warm.
Recipe adapted from Cooking Channel TV