Preheat the oven to 400 degrees F.
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.
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.
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.
Bake until the sugar has caramelized, 20 to 22 minutes.
Serve with ice cream, drizzled with caramel and sprinkled with toasted almonds.
Recipe courtesy of Tia Mowry
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