Pineapple & Ricotta Stuffed Napolean

By Joan_Z

Ingredients

• 1 sheet Frozen puff pastry, thawed, on lightly on lightly floured surface
• 1 tablespoon sugar
• 2 teaspoons honey
• 1 cup part-skim ricotta cheese
• 1 teaspoon vanilla
• 24 slices pineapple slices (6 slices per pastry)
• 4 teaspoons honey

Preparation

Step 1

Unfold 1 sheet puff pastry, thawed, onto lightly floured surface; roll the pastry out to 1/16 thickness. Cut pastry into 9 equal squares. Discard 1 square. Transfer pastry squares to a parchment paper-lined baking sheet. Pierce pastry squares with a fork, and sprinkle evenly with 1 tablespoon sugar. Chill pastry in the fridge for 10 minutes.

Preheat oven to 400 degrees. Bake the pastry squares for about 15-18 minutes or until puffed and golden. Let cool.

Divide 2 teaspoons honey evenly among 4 dessert plates, dabbing 1/2 teaspoon in the center of each. Place 1 pastry square on top of each dab of honey. Combine 1 cup of part-skim ricotta cheese with 1 teaspoon vanilla in a small bowl. Spoon 1/4 cup ricotta cheeses mixture on top of each pastry square, dividing 24 pineapple slices (6 slices per pastry) evenly among plates. Divide an additional 4 teaspoons honey, drizzling 1 teaspoon over the pineapple slices on each plate, top each with a second pastry square. Serve immediately.