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Island Sticky Puffs

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Get fabulous island flavors like pineapple, coconut and macadamia nuts all baked in flaky puff pastry...and you don't even have to travel.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 25 minutes
  • Cool: 10 minutes
  • Serves: 6
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4 8

Recipe

Ingredients

  • 2 tbsp. all purpose flour

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 3 tbsp. pineapple topping

  • 1/2 cup sweetened flaked coconut, toasted

  • 1/4 cup macadamia nuts or filberts, chopped

  • 2 tbsp. caramel topping, heated according to package directions

Directions

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

  2. 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.

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

  4. 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 topping.

  5. When inverting the pastries, make sure to use oven mitts and hold the pan and the wire rack together firmly.

  6. If your muffin pan has 12 cups rather than 6, place the pastries into the center cups and fill the empty outer cups halfway full with water.  Bake as directed above.  After baking immediately remove the pastries from the pan using tongs and let cool on a wire rack.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Heat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven.

When serving Puff Pastry, cut with a serrated knife for the most even, attractive presentation.

Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.

Use a marble pastry board to help keep Puff Pastry cold while rolling and cutting.

Inspiration

  • VIEW:
  • Is there anything more tantalizing?

  • In many cultures, the pineapple is a symbol of hospitality and welcome.

On Social Media, Use #Puffpastry

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