| Lay out the thawed Puff Pastry Dough on a flat surface. Using a table fork prick it evenly all over from side to side. It should measure 10” x 9”. With a pizza cutter cut in half so the two pieces are 5” x 9”. Cut each half into three strips, each about 3” x 5”. |
| Lay the six strips onto a parchment covered baking
pan, spacing evenly. Using a pastry bag with a flat tip dress each
rectangle with a flat ribbon of cold pastry cream lengthways down
the middle of the strip. |
| Cut pineapple slices into 1/4th pieces and arrange
six sections on top of the pastry cream (piggy back style). Pressing
fruit into the pastry cream. |
| At this point the pastries can be stored overnight
in the refrigerator if so desired. |
| In a hot oven of 450°(F) degrees bake for 15 minutes reducing to 325°(F) and finishing for 25 to 30 minutes till crust is golden brown on the bottom and pineapple are starting to brown. |
| Right out of the oven brush the pastries with hot
apricot glaze, coating the fruit and the top side of the pastry dough. |
| |
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