Pineapple Upside-Down Cake Mille-Feuille

Ingredients

• 1 cup (200g) granulated sugar
• 1/2 cup (100g) light brown sugar
• 1/4 cup (60g) unsalted butter, softened
• 1 cup (120g) pineapple juice
• 1 cup (120g) crushed pineapple
• 1 teaspoon vanilla extract
• 1 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 8 ounces (225g) puff pastry, thawed

Instructions

Make the Pineapple Compote

• In a medium saucepan, combine the granulated sugar and light brown sugar. Cook over medium heat, stirring occasionally, until caramelized.
• Add the pineapple juice and crushed pineapple. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
• Stir in the vanilla extract.

Assemble the Mille-Feuille

1. Preheat your oven to 375°F (190°C).
2. Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch (3mm). Cut into rectangles, about 12 inches x 4 inches (30cm x 10cm).
3. Spoon some of the pineapple compote onto one half of each rectangle, leaving a 1/2-inch border around the edges.
4. Fold the other half of the pastry over the filling to form a triangle or square shape, pressing the edges to seal.
5. Place the mille-feuille on a baking sheet lined with parchment paper and brush the tops with the beaten egg.

Bake the Mille-Feuille

• Bake for 20-25 minutes, or until golden brown.
• Allow the pastry to cool slightly before serving.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream or whipped cream.
• Garnish with additional caramelized pineapple and chopped fresh mint leaves.