Pineapple Puff Pastry Flowers

Thaw the dough in advance and lightly dust the work surface with flour. Roll the dough out lengthwise to about 3–4 mm thick (roll in one direction only).

Cut the dough into long strips about 1–1.5 cm wide.

Pat the pineapple ring dry with a paper towel.

Coat the ring in powdered sugar.

Sprinkle with cinnamon.

Begin wrapping the pineapple ring with a strip of dough, threading it through the hole in the center.

Wrap the ring all the way around (I ended up with 12 petals). Use the end of the strip to cover the center hole and place a cherry in the middle.

Place on a baking sheet lined with parchment paper. Brush with a lightly beaten egg (this gives the pastries a nice shine). Bake in an oven preheated to 200°C for approximately 20–25 minutes.

Let the finished pastries cool.

Pineapple puff pastry flowers pair perfectly with tea or coffee.