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Pineapple and Pecan Nut
Banana, Walnut and Biscoff
Pineapple and Pecan
Preheat the oven to 190oC and line 2 baking sheets with baking paper.
Dot the butter in 4 positions, evenly spaced in the middle of each corner on each baking tray. Sprinkle the sugar and nuts on top and then place the pineapple on top.
Cut the puff pastry into 8 squares and spread each square with cream cheese, leaving a 1cm border around the edges. Tightly close the pastry over the pineapple to enclose it. Press the edges down with your fingers to seal.
Brush the egg wash and bake for 15 - 20 minutes until golden and puffed.
Carefully turn over and drizzle with rum syrup. Serve with a dollop of ice cream or whipper cream.
HINTS&TIPS:
For an alcohol free version, mix the cream cheese and syrup with 5ml rum essence.
Banana, Walnut and Biscoff
Preheat the oven to 190oC and line 2 baking sheets with baking paper.
Dot the butter in 4 positions, evenly spaced in the middle of each corner on each baking tray. Sprinkle the sugar and nuts on top and then arrange the banana slices on top.
In a bowl, mix cream cheese and the Biscoff spread together.
Cut the puff pastry into 8 squares and spread each square with cream cheese, leaving a 1cm border around the edges. Tightly close the pastry over the banana's to enclose it. Press the edges down with your fingers to seal.
Brush the egg wash and bake for 15 - 20 minutes until golden and puffed.
Carefully turn over and drizzle with syrup. Serve with a dollop of ice cream or whipper cream.
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