Don’t be afraid of the braid! This one is sweet, spicy, and a little twisted.

Recipe Card


1.5 c Fresh chopped pineapple
3/4 c Brown sugar
8 oz Cream cheese, softened
1/2 c Powdered sugar, sifted
3 oz Bravado Spice Pineapple Habanero Hot Sauce
2 sheets Puff pastry
1 Egg, beaten
1/4 c Sliced almonds
1 Preheat an oven to 400°.
2 Add the chopped pineapple to a sauce pot over medium-high heat, then add the brown sugar.
3 Stir and reduce the mixture for about 10 minutes or until most of the liquid has evaporated. Remove from heat.
4 In a separate bowl, mix the softened cream cheese and sifted powdered sugar until smooth.
5 On cutting board, cookie sheet, or parchment paper, roll out the puff pastry and cut 3/4 inch diagonal slits from 1/3 the distance to the edge. Smear a thick layer of the cream cheese mixture down the middle, then a layer of the pineapple mixture. Braid the strip along the middle of the pastry, and top with sliced almonds.
6 Bake for 20 minutes at 400°F or until browned, and serve. Makes two braids.