Get fabulous island flavors like pineapple, coconut and macadamia nuts all baked in flaky puff pastry...and you don't even have to travel.
cost per recipe: $5.23
The price is determined by the national average.
tablespoons all-purpose flour
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
tablespoons pineapple topping
cup sweetened flaked coconut, toasted
cup macadamia nutsor filberts, chopped
tablespoons caramel topping, heated according to package directions
Heat the oven to 400°F. Spray 6 (2 1/2-inch) muffin-pan cups with vegetable cooking spray.
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.
Cut the pastry roll into 6 (2-inch) pieces. Place the pastries, cut-side up, into the muffin-pan cups.
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.