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Island Sticky Puffs


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Rate this recipe 4.4/5 (17 Votes)
Island Sticky Puffs 1 Picture


  • vegetable cooking spray
  • all-purpose flour
  • 3 tablespoons pineapple topping
  • 1 1/2 cups sweetened flaked coconut, toasted
  • 1/4 cup macadamia nuts or filberts, chopped
  • 2 tablespoons caramel sauce, heated according to package directions
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed


Servings 6
Preparation time 20mins
Adapted from


Step 1

Preheat oven to 400 degrees F. Spray 6 (2 1/2-inch) muffin-pan cups with the cooking spray.

Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12 x 10-inch rectangle. With the long side facing you, spread the pineapple topping on the pastry to within 1/2 inch of the edge.

Sprinkle with the coconut and macadamia nuts. Starting at the long side, roll up like a jelly roll. Press the seam to seal.

Cut the pastry roll into 6 (2-inch) pieces. Place the pastries, cut-side up, into the muffin-pan cups.

Bake for 25 minutes or until the pastries are golden brown. Remove the pan from the oven and immediately place a wire rack upside-down on top of the pan. Invert the pastries onto the wire rack and let cool for 10 minutes. Drizzle each pastry with 1 teaspoon caramel sauce.

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