Island Sticky Puffs

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



  • 2 tablespoons all-purpose flour
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 3 tablespoons pineapple topping
  • 1/2 cup sweetened flaked coconut, toasted
  • 1/4 cup macadamia nuts or filberts, chopped
  • 2 tablespoons caramel topping, heated according to package 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.

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