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Instructions:
Prepare the Pineapple Filling:
If you’re using fresh pineapple, chop it into small pieces. If using canned, make sure to drain it well.
In a small saucepan, add the pineapple and sugar (if using). Simmer over medium heat for 5–7 minutes, stirring occasionally, until the pineapple softens.
If you’d like the filling thicker, mix cornstarch with a tablespoon of water and stir into the pineapple. Continue to cook for another 1–2 minutes until it thickens up.
Once the pineapple is thickened and cooled slightly, set it aside.
Prepare the Puff Pastry:
Preheat your oven according to the puff pastry package instructions (usually 375°F or 190°C).
Roll out the puff pastry sheet on a lightly floured surface.
Cut the puff pastry into squares or rectangles (about 3×3 inches).
Assemble the Wrappers:
Place a small spoonful of the cooled pineapple mixture in the center of each pastry square.
Fold the corners or edges of the puff pastry over the filling to create a little parcel, or leave the edges open for a more rustic look.
Press the edges lightly to seal.
Egg Wash:
Beat the egg and brush it over the tops of the pastry parcels to give them a golden finish when baked.
Bake:
Place the wrapped pastries on a baking sheet lined with parchment paper.
Bake for 15-20 minutes, or until golden and puffed up.
Serve:
Let them cool for a few minutes, then dust with powdered sugar for a sweet touch (optional).
Serve and enjoy!
These pineapple puff pastry wrappers are best served fresh, but you can store them in an airtight container for a day or two. Enjoy!
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