Pineapple Puffs Recipes

Steps:

• 1. Slice Anginetti in two.
• 2. Mix cream cheese until creamy. Add crushed pineapple and cool whip. Mix well
• 3. Drop 1 T. of mixture on bottom of Anginetti cream puff and cover with the top portion. Super easy and so delicious!

Steps:

• Heat oven to 375³F.
• Beat sugar, butter, sour cream, egg, and pineapple in large bowl with electric mixer on medium speed, or mix with spoon.
• Stir in flour, baking soda, vanilla and salt.
• Stir in almonds.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until almost no indentation remains when touched in center.
• Immediately remove from cookie sheet to work rack.
• Cool Completely.
• Mix together the glaze ingredients.
• Spread with vanilla glaze.

Steps:

• Preheat oven to 400 deg. Unfold pastry sheets on lightly floured surface. Cut each sheet into 9 3" 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 mixer on medium speed until creamy. Add Cool Whip; beat 1 min. or just until blended. Gently stir in pineapple. Cut cream puffs in half horizontally. Spoon about 2 T of the pineapple mixture onto bottom half of each cream puff; cover with tops. Serve immediately.

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.