Description
These piña colada puff pastries are filled with pineapple preserves and shredded coconut and baked until golden brown and perfectly flaky.
Ingredients
Scale
- 1 sheet of store-bought puff pastry, thawed
- 8oz pineapple preserves/jam
- 1/4 cup shredded coconut
- 1 tsp unsalted butter, melted
Instructions
- Preheat the oven to 350º and line a baking sheet with parchment paper.
- Place the puff pastry dough flat on a flat surface with the lines vertical.
- Brush the top of the dough with melted butter.
- Leaving a 1-inch border around all edges, spread pineapple preserves all over the top of the puff pastry dough.
- Sprinkle shredded coconut on top of the jam, again, leaving a 1-inch border all around.
- Tightly roll the dough upward and away from you, making sure that the seam winds up on the bottom.
- Cut the ends off of the rolled pastry puff dough.
- Cut the remaining dough into 8-9 round pieces and place them face-up on the parchment-lined baking sheet.
- Bake for 23-25 minutes or until golden brown.
- After five minutes, move to a cooling rack and allow to cool fully.
- Prep Time: 5 min
- Cook Time: 25 min