iii. Glidogram - Form 4
There are times when you really don't have the time to spend in the kitchen especially so early in the morning. However, that one fine Sunday morning (no less) request came pouring in for me to make use of the puff pastry that has been catching cold in the freezer.
Sunday morning is the time when I want to just spend some idle time, going to the shop to get breakfast and take my own sweet time eating it in the comfort of my own home. Not that Sunday anyway! And the only things I could scavenge from the fridge was some cream cheese and from the larder a tine of pineapple rings.
And so this ludicrously simple cheese and pineapple puffs were born.
- 125 g cream cheese
- 1/4 cup sugar
- 1 egg, lightly beaten
- 10 glace cherries, halved
- 2 pieces 12-inch x 12-inch puff pastry
Preheat oven at 200 C. Cream the cheese and sugar together. Cut the pineapple rings into quarters. Take a piece of the puff pastry, roll it out slightly and cut into 9 equal squares. Dollop a teaspoon of the cream cheese mixture onto the center of the pastry and place two pineapple quarters and half a glace cherry onto the cheese mixture. Brush some beaten egg on the edges of the pastry. Repeat the process with the remaining puff pastry. Bake the puffs for about 20 minutes until golden brown.