1packagepuff pastry sheets(containing two 10x10 inch sheets)
2ripe mangoes
4pineapple ringscores removed if using fresh pineapple, or used canned pineapple rings
3-4tablespoonshoney(or use maple syrup or agave nectar for a vegan dessert)
whipped creamfor serving
Instructions
Preheat oven to 400F. Line 1 or 2 baking sheets with parchment paper.
Thaw puff pastries according to the package directions (about 20-30 minutes at room temperature). Cut each puff pastry sheet into quarters, making a total of eight puff pastry squares. Place the puff pastries on your baking sheet(s).
Peel the mangoes and cut them into thin slices. You will need about ½ mango per puff pastry, depending on the mango size.
Arrange the fruit on the puff pastries however you like. You can make squares with mango slices, squares with pineapple circles or pineapple chunks, or ones with both: a pineapple circle with mango "rose" in the middle.
Drizzle each puff pastry square with about 1-2 teaspoons honey, taking care not to get honey too close to the edge.
Bake at 400F for 15 minutes, or until the puff pastry is golden brown on the edges.
Allow to cool until comfortable to the touch. Top each puff pastry square with whipped cream and enjoy!
Notes
Try sprinkling just a bit of cinnamon before baking!