4 sheets Puff pastry
250 ml Greek Yoghurt
Is it breakfast? Is it dessert? I’m not sure, but it’s good and I’m pretty sure you’re going to want to eat it all the time! The good thing about this one is you don’t have to stand over the stove stirring.
By using puff pastry, I cut the preparation time down to minutes. Puff pastry is so good in many desserts. I, personally, don’t want to spend hours and hours making a puff pastry when the store bought ones are so perfect.
And how you do it?
Preheat the oven to 200 °C and remove the slices of puff pastry from the freezer to defrost. Clean the pineapple and cut into slices. I keep the slices quite thick, which I like best. Roast the almond shavings briefly in the oven (stay in front of the oven as this will take less than a minute).
Place a baking sheet with parchment paper and place the puff pastry slices on top. Place a slice of pineapple in the center of each puff pastry and brush the edges if necessary with a little (almond) milk.
Bake the pineapple-puff pastries golden brown in 10 – 15 minutes. Top off with a generous dollop of yoghurt and grated almond shavings.