Ingredients

• 1 can pineapple rings, drained
• 1 teaspoon minced fresh ginger
• 1 teaspoon sea salt
• 2 tablespoons agave syrup
• 2 sheets puff pastry
• 1 egg, lightly beaten
• 1 teaspoon granulated sugar
• 1 pint vanilla ice cream, for serving
• 1/4 cup caramel sauce, for serving
• 1/4 cup sliced almonds, toasted, for serving

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Instructions

1. Preheat the oven to 400 degrees F.
2. Set aside 4 of the pineapple rings. Add the remaining pineapple rings to a food processor, along with the ginger, salt and agave. Process until smooth and well combined.
3. Cut each sheet of puff pastry into 4 equal squares. Lay each square on a parchment-lined baking sheet, and spread 1 heaping tablespoon of the pineapple mixture on the center of each.
4. Brush the edges of the puff pastry with egg wash. Top each square with a second square of pastry and gently press the sides together to seal. Brush the top with egg wash, then top with a pineapple slice and sprinkle with sugar.
5. Bake until the sugar has caramelized, 20 to 22 minutes.
6. Serve with ice cream, drizzled with caramel and sprinkled with toasted almonds.