Pineapple Corn Puffs
These delightful puff pastry treats are filled with a creamy mixture of pineapple and creamed corn, topped with a crunchy almond meal crust. A perfect balance between sweet and savory, these Pineapple Corn Puffs make a delightful appetizer or party snack.
ingredients
- 1 can of creamed corn (14 oz)
- 1 cup crushed pineapple, drained
- 1/2 cup almond meal
- 2 sheets of puff pastry, thawed
- 1/4 cup melted butter
- 1 tablespoon honey
- 1 tablespoon chopped fresh parsley (optional)
steps
- 1.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2.
In a bowl, combine the creamed corn and crushed pineapple.
- 3.
Sprinkle almond meal evenly over one sheet of puff pastry. Place the second sheet of puff pastry on top and press gently to seal them together.
- 4.
With a round cookie cutter or a glass, cut out circles from the puff pastry. Place a spoonful of the pineapple and creamed corn mixture in the center of each circle.
- 5.
Fold the pastry over the filling to form half-moons. Press the edges to seal using a fork.
- 6.
In a small bowl, mix together melted butter and honey. Brush the tops of the pastries with the butter and honey mixture and sprinkle with chopped parsley, if desired.
- 7.
Place the filled pastries on the prepared baking sheet and bake for 15-20 minutes, until golden brown and puffed.
- 8.
Allow the Pineapple Corn Puffs to cool for a few minutes before serving. Enjoy!
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