These Tropical Cream Cheese Pastries are a delightful treat combining a creamy filling with a fruity topping, perfect for breakfast or dessert.
Combine the crushed pineapple, orange zest, honey, and cornstarch in a small saucepan.
Stir constantly to prevent the mixture from sticking to the pan.
Cook the mixture over medium heat until it thickens, about 3-4 minutes. Remove from heat and let it cool completely.
Cooling the topping ensures it doesn't melt the cream cheese filling.
In a mixing bowl, beat the cream cheese, sugar, vanilla extract, and ground cinnamon until smooth.
Use an electric mixer for a smoother consistency.
Roll out the puff pastry and cut it into squares. Place them on a baking sheet lined with parchment paper.
Keep the pastry cold for easier handling.
Spoon the cheesecake filling onto the center of each pastry square, then top with the cooled fruit topping.
Don't overfill to prevent leakage during baking.
Fold the corners of each pastry square towards the center, overlapping slightly. Brush with a beaten egg if desired.
Press gently to ensure the corners stick together.
Bake in a preheated oven at 375°F for 20-25 minutes or until golden brown.
Check halfway through and rotate the baking sheet for even baking.
Mix the confectioners' sugar, vanilla extract, and milk to make the glaze. Drizzle over the cooled pastries.
Adjust the milk quantity for your desired glaze consistency.
Serve the pastries warm or at room temperature and enjoy.
Pair with a cup of coffee or tea for a delightful treat.
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