Pineapple Cheese Pastry Recipes

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is thick and clear. Cool; set aside. , Blend cream cheese, sugar and salt in mixer bowl. Add eggs, one at a time, beating after each addition. Blend in milk and vanilla. (Mixture may look curdled.) Spread cooled pineapple mixture over crust. Pour cream cheese mixture over pineapple layer; sprinkle with pecans. , Bake for 10 minutes; reduce heat to 325° and bake for 50 minutes. Cool.

Steps:

• In food processor blend togehter cream cheese, sugar, egg yolk, lemon juice and vanilla.
• Unfold 1 package crescent rolls. Place the two lengths together, side by side on waxed paper. Cover with another piece of waxed paper. Roll out to fit a 10″×15″ jelly roll pan (cookie sheet).
• Ease dough into ungreased pan, spreading with hands as needed to fit pan. Evenly spread cream cheese mixture over top and sprinkle with pineapple.
• Roll out remaining package of dough. Cut into strips 3/4" wide. Crisscross strips on top of cheese mixture, lattice style. Use leftover strips if desired, to form a border around pastry.
• Lightly beat egg white and brush over top. Bake at 350 for 25-30minutes or until golden. Cool 30 minutes.

Steps:

• Preheat oven to 400°F. Unfold pastry sheets on lightly floured surface. Cut each sheet into nine 3-inch rounds using cookie cutter or rim of a glass. Place on ungreased baking sheets. Bake 10 min.; cool completely.
• Beat cream cheese spread in small bowl with electric mixer on medium speed until creamy. Add whipped topping; beat 1 min. or just until blended. Gently stir in pineapple.
• Cut cream puffs horizontally in half. Spoon about 2 Tbsp. of the pineapple mixture onto bottom half of each cream puff; cover with tops. Serve immediately.

Steps:

• Pre-heat the oven to 385 degrees F (200 degrees C ). Grease and line an 8" round tin.
• Sieve the flours and the baking powder together 3 times.
• Using an electric blender beat the egg whites to form soft peaks.
• Gradually add sugar and beat till thick.
• Add the yolks one at a time and beat well at low speed till well blended.
• Using a rubber spatula, gently fold in the sieved flours. Do not stir or over-mix.
• Add the essence to a corner of the bowl and fold it in gently.
• Bake for about 20-25mins till firm.
• Once done remove the cake from the tin and cool completely. Slice the cake into two.
• For the filling and icing :.
• Drain the pineapple can and reserve the syrup. Add water to the syrup if necessary to make a cup and add enough sugar to sweeten. Add a few drops of pineapple essence.
• Whip the cream to stiff peaks.
• To assemble the cake :.
• Using a spray bottle or spoon soak one slice of cake in the pineapple syrup. The cake should be moist but still firm.
• Top with a layer of whipped cream and pineapple pieces. Top with the second slice, also soaked in syrup. Cover the top and sides with a thick layer of whipped cream. Decorate with pineapple pieces and whipped cream.
• Refrigerate for 2-3 hrs so it sets well.