Method

• 1.
  Preheat oven to 200°C.
• 2.
  Line 2 baking trays with baking paper. Whisk together the cream cheese, icing sugar and a pinch of salt. Spoon the mixture into a piping bag and set aside.
• 3.
  On a clean bench, sprinkle over 1⁄4 cup (55g) white sugar and spread it out to be about the size of the puff pastry sheet. Place 1 sheet of puff pastry on top and, using a rolling pin, gently roll the sheet to allow the sugar to really stick. Cut the pastry into 4 equal squares. Repeat with remaining sugar and pastry. Pipe 1/8 of the cream cheese mixture, diagonally from the bottom left to top right corner of one square, leaving a 2cm gap at each corner.
• 4.
  Top with half a pineapple slice.
• 5.
  Brush beaten egg onto the top left corner of the pastry and sprinkle 1 tsp extra sugar over the pineapple and cream cheese. Fold the bottom right corner of the pastry over the pineapple and fold the top left corner over that to envelop the cream cheese and fruit.
• 6.
  Brush egg over top of the pastry and sprinkle with a little more sugar. Place on one prepared tray and chill while you repeat this process with the remaining pastry squares, cream cheese mixture and pineapple.
• 7.
  Bake for 10 minutes, then swap trays in the oven and reduce the temperature to 180°C. Bake for a further 20-25 minutes until deeply caramelised and browned.
• 8.
  Allow to cool before serving.