Island Sticky Puffs

Photo by Susan M.
Adapted from recipelion.com

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

6

Servings

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from recipelion.com

Ingredients

  • 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 FarmĀ® Puff Pastry Sheets (1 sheet), thawed

Directions

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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