One of our friend Dora Cavallo’s favorite desserts growing up was a pineapple and cream cheese danish that her mom made. She used crescent dough as the crust and filled it with sweetened cream cheese and canned pineapple. She loved this dessert so much and she decided to give it a glow up with our phyllo dough and vanilla roasted pineapple.
The original recipe is delicious, but she loves the crisp texture of Athens Phyllo. The buttery, flaky layers pair so nicely with the cream cheese filling. She also made them in individual servings to ensure the perfect filling to crust ratio. It’s all topped off with a spoonful of fragrant vanilla roasted pineapple. Whether enjoyed as a morning pick-me-up or a delightful dessert, this recipe is sure to become a favorite in your kitchen!
- 10 sheets Athens® Phyllo Dough (9” x 14”), thawed
- 8 ounces cream cheese, room temperature
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 egg yolk, room temperature
- 6 tablespoons unsalted butter
- 2 cups pineapple chunks
- 2 tablespoons brown sugar
- 1 tablespoon vanilla paste (or extract)
- Pinch of salt
- Powdered sugar, for dusting
Thaw phyllo dough, following thawing instructions on package. Preheat oven to 375°F.
In a mixing bowl, stir the cream cheese until smooth and creamy. Add the sugar, 1 teaspoon vanilla extract, and egg yolk. Mix until well combined. Set aside.
With a sharp knife or scissors, cut each phyllo sheet into 6 equal squares. Each square will be about 3 x 4 1/2 inches. Melt 4 tablespoons of butter. Brush the muffin tin with the melted butter, making sure to coat the sides of each well. Place 10 squares of the phyllo into each well, overlapping the sheets and covering the sides to allow for some overhang at the top. Brush the phyllo lightly with the melted butter as you layer them.
Fill each phyllo pocket with an equal amount of the cream cheese filling. Bake for about 15-20 minutes or until they are golden brown and the filling is just set.
While the pockets are baking, prepare the pineapple. Place a large skillet over medium heat. Add 2 tablespoons of butter and let it melt, coating the bottom of the pan. Carefully add the pineapple chunks to the pan in a single layer. Sprinkle the brown sugar evenly over the pineapple chunks. The sugar will melt and create a caramel-like coating. Gently toss the pineapple to coat it with the melted butter and brown sugar. Let the pineapple cook for about 5-7 minutes, stirring occasionally. Remove from heat and stir in the vanilla paste and salt.
Remove the pockets from the muffin tin and spoon the pineapple evenly over each one. Dust with powdered sugar and serve immediately or at room temperature.
Serving size: 1 pocket, Amount per serving: Calories 328, Total Fat – 25.7 g, Saturated Fat – 15.9 g, Cholesterol – 107 mg, Sodium – 212 mg, Total Carbohydrate – 21.6g, Dietary Fiber – 0.8g, Sugars – 17.1 g, Protein 4g
Keep a close eye on the pineapple as it cooks to prevent burning. Adjust the heat as needed.
This recipe can be served warm or at room temperature.
Store any leftovers in the fridge for 2-3 days in an airtight container.