Mini Pineapple Strudels

Initial preparation:

1. Thaw the pastry sheets as directed in the package, for about 30-45 minutes.
2. Peel the pineapple, cut it into small cubes. Then puree the pineapple pieces.

Pineapple Filling Preparation:

1. Bring the pureed pineapple and sugar in a pan.
2. Mix well and cook until the mixture is slightly thickened on medium heat, stirring often.
3. Then add in the cardamom powder and stir continuously until the mixture is thickened on medium heat(Refer video). The whole process will take around 25-30 minutes on medium heat.
4. Remove from heat, cover the pan and let it cool completely. Set aside.

Pineapple Strudel Preparation:

1. Preheat oven to 400 °F.
2. Sprinkle little all-purpose flour on the work surface.
3. Cut each puff pastry sheets into 9 square shaped pieces. So 18 in total.
4. Place ½ - 1 tablespoon of prepared pineapple filling in the center of each pastry piece.
5. Fold one side of the pastry piece on top of the filling and then fold the other side( Refer video).
6. Gently press the edges to seal it properly.
7. Then flip each strudel and make 3-4 cuts on top(Refer video). It helps to escape the steam easily while baking.
8. Arrange the prepared strudels on a baking sheet lined with parchment paper.
9. Brush beaten egg or melted butter on top of the prepared strudels.
10. Bake for about 15 – 20 minutes or until the strudels turns puffy and golden brown on top.

Yield: Makes about 15-18 mini pineapple strudels.