Pineapple Puff Pastry

Pineapple Puff Pastry 1 package puff pastry dough, thawed 1 can sliced pineapple or fresh pineapple Powdered sugar Fresh raspberries (or any other fresh fruit) 1 egg Preheat the oven to 400 degrees F. Place pineapples on paper towels to absorb the liquid. If you’re using fresh pineapple then cut into 1/2 inch slices. Roll out pastry sheet on to a lightly floured surface. Use a rolling pin to spread the dough out. Cut into a square for each slice of pineapple, about the same size as the diameter of the pineapple. Place a pineapple slice over each square. Make another cut around the corners of each square, without cutting the middle part. Place the pineapple slice on the middle of square. Then lift up the outer corner towards the middle of the pineapple. Repeat the procedure for the other corners. Stick them together well with your finger. Place raspberry in the middle of each pastry. Transfer pastries on to a baking sheet covered with parchment paper. Brush each pastry with egg wash and place the baking sheet into preheated oven. Bake until nicely browned, about 15 minutes. Remove from the oven and let cool a little. Sprinkle with powdered sugar and serve. Can be refrigerated and served another day but they look the best if they are served the same day. Yields 8-10 Email [email protected]