Pineapple and Cream Cheese Pastry Pockets

Pineapple and Cream Cheese Pastry Pockets
Simple, easy, quick and delicious dessert. With puff pastry as a basis, greased with fresh cream cheese and filled with slices of pineapple compote. Sprinkled with powdered sugar for reddened puff pastry gives us a great tasty combination.
That's it!
work: 10′ time: 40′ very easy:

Pineapple and Cream Cheese Pastry Pockets Pineapple and Cream Cheese Pastry Pockets

Ingredients (9 pieces)

  • 1 sheet puff pastry
  • 150 gr (5.3 oz) cream cheese
  • 2 tsp sugar (optional)
  • 5 slices canned pinneaple, drained
  • 1 egg, for brushing
  • icing sugar, for sprinkling
Upon the bench spread the sheet of puff pastry and widen slightly with a rolling pin. Cut by two parallel, vertical and two horizontal sections, creating nine smaller rectangular puff pastry.
In the center of the sheet spread a healthy dose of cream cheese. On top put half slice pineapple.
We turn the two diagonal edges of the dough over the filling to cover it and to cover an edge above the other.
Touch them, spaced, in oven pan, covered with wax paper. We turn underneath the two free ends.
Brush well with egg.
Place the pan in a preheated oven at 180°C (356°F, Gas 4.2) and bake for ~25'-30' or until browned on top and underneath.
Pineapple and Cream Cheese Pastry Pockets Pineapple and Cream Cheese Pastry Pockets
Instead of pineapple, we can use any other fruit compote like: pear, apricot, peach… Your choice.
If you use sugar, mix well with the cream cheese before smeared with the sheet of puff pastry.

Zambia Sifaki