Pineapple Cheese Pastry Food

PINEAPPLE CHEESE BALL

Steps:

• Toast the pecans: preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake until toasted and fragrant, about 8 to 10 minutes, stirring once halfway through. DO NOT WALK AWAY. Nuts love to burn at the last second. Let cool, then chop go for a medium chop, a little bit finer than rough chopped (but they certainly don't need to be microscopic pieces).
• In a large mixing bowl, beat the cream cheese with the garlic powder, salt, and cayenne until smooth and combined.
• By hand, stir in the pineapple, bell pepper, and green onion.
• Add half of the chopped pecans.
• Lay a large sheet of plastic wrap on the counter. Scrape the cheese pineapple mixture into the center in as globe-like of a mound as you can. It will not be a perfect sphere at this point.
• Wrap the edges of the plastic around it to seal and encourage it to form a round ball. Place the wrapped cream cheese in a bowl and refrigerate for at least 1 hour or overnight.
• When ready to serve, remove the chilled cheese ball from the refrigerator. Place the chopped pecans on a plate. (I find it's easiest to use a plate with edges that curve up a little. A pie dish works well too.) Unwrap the cheese ball and place it on the plate with the pecans, coating well. The cheese ball won't roll like a real ball. Gently lift and turn it, patting the pecans all over the outside. Carefully transfer it to a serving plate. Serve with crackers or baguette slices and a sprinkle of additional green onion for garnish.

SHRIMP AND PINEAPPLE PARTY PIZZA

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold pastry sheet; cut in half. Roll each half into a 10x6-in. rectangle. Place on a baking sheet. Fold under 1/4-in. of edges to form a rim. Prick center of pastry with a fork. Repeat with remaining pastry sheet. Bake until crust is golden, about 12 minutes. While pastry is baking, marinate shrimp in juice from pineapple tidbits., Meanwhile, in a large skillet, cook bacon, stirring occasionally, over medium-low heat until crisp, about 12 minutes. Remove with a slotted spoon; drain on paper towels. Reserve 1-1/2 tablespoons drippings. , Heat 1 teaspoon of drippings in skillet over medium-high heat; cook pepper until crisp-tender, about 4 minutes. Remove from skillet. Drain shrimp; add to skillet with remaining bacon drippings. Sprinkle with salt and pepper. Cook and stir until shrimp turn pink, about 2 minutes. Remove from heat; stir in hoisin sauce., Spread cream cheese over puff pastries. Scatter shrimp evenly over cream cheese. Sprinkle bacon and green pepper over shrimp. Using paper towels, squeeze pineapple tidbits dry; scatter over pizza. Sprinkle with Parmesan cheese., Bake until crust is browned and cheese has melted, about 10 minutes. Let stand briefly before cutting each pastry into 6 rectangles. If desired, top with addition Parmesan cheese.

PINEAPPLE CREAM PUFFS

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.

PINEAPPLE-CHEESE BAKLAVA

Steps:

• Turn pineapple into strainer, drain, saving syrup. In mixer bowl, combine cream cheese, ricotta, 1/2 cup sugar, egg yolks, lemon peel & vanilla. Blend on medium speed, stir in drained pineapple.
• Place phyllo leaves between damp towels to keep moist. Place a sheet of pastry in a well-greased 13 X 9 pan. Brush with melted butter. Repeat with 3 more leaves. Spoon on the pineapple cheese mixture & spread smooth. Top with remaining phyllo, brushing each with butter as it is layered. Mark pastry into diamonds with point of sharp knife.
• Bake in 350 degrees F oven 50 minutes or until golden brown. Combine 1/2 cup pineapple syrup, 1/2 cup sugar, lemon juice, & cook to a thick syrup. Spoon syrup on baklava (one hot other cold).

PINEAPPLE CHEESE PASTRY

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.

TOSSED GREENS WITH PINEAPPLE, APPLE AND FETA CHEESE

Steps:

• Whisk together water, vinegar, mustard, garlic, salt, and pepper in a small bowl; set aside.
• In a large bowl, combine greens, apples, pineapple, onion, and cheese.
• Pour dressing over the fruit and vegetables and toss gently to coat.
• Serve immediately.

CREAM CHEESE PASTRY

Steps:

• In a large bowl cream together cream cheese and butter.
• slowly sift in flour and salt.
• Shape into 2 balls, wrap in plastic and chill for at least 3 hours or overnight (I chill overnight) in the fridge.
• Roll out on a floured board and use as you will.

PINEAPPLE PASTRY

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.

PINEAPPLE CHEESECAKE DANISH

Steps:

• To make Pineapple Topping: Empty crushed pineapple into a small saucepan; add orange zest, honey and corn starch and mix well. Cook for 2-3 minutes, or until pineapple mixture is very thick. Remove from heat and cool completely. (Can be prepared up to 1 day ahead. Refrigerate until ready to use).
• To make Cheesecake Filling: Beat all the filling ingredients to combine well.
• To assemble: Tear the pastry squares along the perforations so that you have 4 rectangles (do NOT separate the rectangles into crescents) and place on baking pan or cookie pan lined with parchment paper or silpat. Cut each rectangle down the middle so you have 8 squares. Divide the cheesecake filling evenly amongst the squares, dolloping it into the centre of each square and flattening it somewhat lengthwise so that filling is stretched down the pastry square, and not just blobbed in the middle. Don't bring it too close to the edges as it may leak out while baking. Over the cheesecake filling, distribute the pineapple topping evenly. Bring opposite corners of pastry in, slightly overlapping one corner over the other, to create Danish. Brush pastries with reserved egg white.
• Preheat oven to 375°F Bake pastries for 20-25 minutes or until golden brown. Watch carefully after the first 10 minutes, if the pastry appears to be getting too dark, loosely cover with aluminum foil and continue baking.
• For Glaze: In a bowl, combine confectioner's sugar, vanilla and enough milk to achieve desired consistency. Drizzle over top of pastries.
• Enjoy!