Ingredients with Measurements:
-1 (8-ounce) package cream cheese, softened
-1/2 cup powdered sugar
-1/2 cup crushed pineapple, drained
-1/2 cup flaked coconut
-1/4 cup chopped macadamia nuts
-1/4 cup chopped pecans
-1/4 cup chopped walnuts
-1/4 cup chopped almonds
-1/4 cup golden raisins
-1/4 cup dried cranberries
-1/4 cup apricot jam
-1/4 cup orange marmalade
-1/4 cup dark rum
-1/2 teaspoon ground cinnamon
-1/4 teaspoon ground nutmeg
-1/4 teaspoon ground allspice
-1/4 teaspoon ground cloves
-1/4 teaspoon ground ginger
-1/4 teaspoon ground cardamom
-1/4 teaspoon ground mace
-1 (10-ounce) package frozen puff pastry sheets, thawed
Special Equipment Needed:
-Rolling pin
-Cookie sheet
-Parchment paper
-Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
2. In a medium bowl, cream together cream cheese and powdered sugar until smooth.
3. Add pineapple, coconut, macadamia nuts, pecans, walnuts, almonds, raisins, cranberries, jam, marmalade, rum, cinnamon, nutmeg, allspice, cloves, ginger, cardamom, and mace. Mix until well blended.
4. On a lightly floured surface, roll out one sheet of puff pastry to a 12x12-inch square.
5. Spread cream cheese mixture evenly over the pastry.
6. Roll up pastry jelly-roll style, starting at one of the 12-inch sides.
7. Place roll seam-side down on prepared cookie sheet.
8. Brush top of roll with egg wash (1 egg beaten with 1 tablespoon of water).
9. Bake for 25-30 minutes, or until golden brown.
10. Let cool for 10 minutes before slicing.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 375 degrees F
Serving Size: 8-10 servings
Nutritional Information (per serving):
Calories: 459
Fat: 28 g
Carbohydrates: 43 g
Protein: 8 g
Substitutions for Ingredients:
-Cream cheese: Neufchatel cheese
-Pineapple: Mango
-Macadamia nuts: Cashews
-Pecans: Hazelnuts
-Walnuts: Almonds
-Golden raisins: Dried cherries
-Dried cranberries: Dried blueberries
-Apricot jam: Peach jam
-Orange marmalade: Lemon curd
-Dark rum: Brandy
Variations:
-Substitute different fruits for pineapple and raisins
-Substitute different nuts for macadamia, pecans, walnuts, and almonds
-Substitute different jams and marmalades
-Substitute different liquors for rum
-Add 1/4 cup of shredded coconut to cream cheese mixture
Tips and Tricks:
-Be sure to roll the pastry jelly-roll style tightly, so that the filling does not leak out.
-For a sweeter roll, add an additional 1/4 cup of powdered sugar to the cream cheese mixture.
-For a crunchier roll, add an additional 1/4 cup of chopped nuts to the cream cheese mixture.
Storage Instructions:
Store Coconut-Pineapple Punsch-Roll in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat Coconut-Pineapple Punsch-Roll in a 350 degree F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
-Serve Coconut-Pineapple Punsch-Roll on a platter lined with fresh pineapple slices.
-Garnish with fresh mint leaves.
Garnishes:
-Fresh pineapple slices
-Fresh mint leaves
Pairings:
-Vanilla ice cream
-Whipped cream
-Fruit salad
Suggested Side Dishes:
-Green salad
-Fruit salad
-Roasted vegetables
Troubleshooting Advice:
-If the pastry is not baking evenly, cover the roll with aluminum foil and continue baking until golden brown.
Food Safety Advice:
-Keep Coconut-Pineapple Punsch-Roll refrigerated until ready to serve.
Food History:
Punsch-rolls are a traditional Swedish pastry that originated in the 18th century. They are made with a variety of fillings, including fruit, nuts, and jam.
Flavor Profiles:
Coconut-Pineapple Punsch-Roll has a sweet and nutty flavor with hints of tropical fruit.
Serving Suggestions:
Coconut-Pineapple Punsch-Roll can be served as a dessert or as a snack. It can also be served with ice cream, whipped cream, or a fruit salad.
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