Pineapple Coconut Braid
Ingredients
1/2 package puff pastry (10 x 15-inch sheets)
1 bag (7 oz) unsweetened coconut flakes
6 tablespoons unsalted butter, very soft
3/4 cup Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon salt
2 large eggs at room temperature
2 teaspoons vanilla extract
4 pineapple slices, patted dry
Directions
Defrost puff pastry preferably in a refrigerator or according to manufacturer’s directions.
Preheat oven to 350°F.
For coconut filling place coconut in a food processor. Pulse until coconut is about half or a quarter the size of a grain of uncooked rice. Set aside.
Mix butter until fluffy. Add sugar and salt. Mix until well combined.
Add one egg and mix until completely blended in. Add remaining egg and mix until fluffy and light. (Mixture will look slightly curdled).
Add vanilla extract followed by coconut. Set aside.
Gently unfold puff pastry sheet onto a cold work surface. Place it vertically like a sheet of paper in front of you.
In center and between 2 folds of dough spread coconut cream evenly over puff pastry sheet. Place 4 pineapple slices onto coconut cream.
On both sides, using a knife, cut slanted slits, 1/2 inch apart about 1 inch away from coconut mixture.
From left to right braid puff pastry overlapping each other.
Brush a thin layer of beaten egg on puff pastry. (Optional, but will provide a light sheen.)
Place in oven, total baking time will be about 70-75 minutes. Braid needs to be deep golden as puff pastry is not delicious when under baked.
If desired, sprinkle with powdered sugar.
