March 30, 2026

Upside Down Dessert Tartlets

Serves:

Cooking Time:

< 30 min

Ingredients:

Pineapple and Pecan Nut
1 roll puff pastry
40 ml soft butter
60 ml cinnamon sugar
125 ml pecan nuts
pineapple
8 thick slices
230 g LANCEWOOD® Medium Fat Plain Cream Cheese
40 ml rum
1 large egg, beaten with 15 ml milk
60 ml syrup
mixed with 15 ml rum
Banana
Walnut and Biscoff
1 roll puff pastry
40 ml soft butter
40 ml cinnamon sugar
125 ml pecan nuts
2 bananas, sliced
230 g LANCEWOOD® Medium Fat Plain Cream Cheese
60 ml Biscoff spread
1 large egg, beaten with 15 ml milk
60 ml golden syrup

Method

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:

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.