Pineapple Cream Cheese Bites: delicious layers of sweet tropical pineapple and cream cheese surrounded by a flaky crescent crust. In addition to being a scrumptious part of breakfast, they are the perfect brunch dessert for your table. Step-by-step instructions show how easy it is to fold the flaky crescent around the delicious layers. Not just for breakfast though, these Bites are a wonderful snack or treat throughout your day.
Because they’re so easy to grab on your way out the door, you better grab two. Once you get those delicious flavors in your mouth, one just isn’t enough. They’re kind of like potato chips that way.
Let’s make some Pineapple Cream Cheese Bites.
Let’s start with the dough. First, buy 2 of those crescent roll cans. You know the ones, they explode when you peel the paper back? So exciting when they pop, I never get tired of it.
Unroll the dough, which has already been separated into triangles for you. So nice of them.
Next, the pineapple: buy a 20 oz. can of chunks. I dice the chunks up into smaller sizes for this recipe, but your call. They fit a better when they’re smaller.
Lastly, make sure your cream cheese is room temperature. If you forgot to set it out earlier, you can pop it into the microwave for short intervals to warm it up.
Preparing the muffin pans:
You’ll need 2 muffin pans, but as this recipe makes 16 Bites total, you’ll be spraying only 16, not all 24.
If you don’t have any spray on hand, you can also wipe shortening in the cups to prevent sticking.
Lay out the dough and cut where Pillsbury already separated them into triangles. Lay a triangle in each of the prepared cups. (As shown below.)
Start the pineapple layer.
First, drain the juice from the pineapple chunks, then dice the chunks into smaller pieces. We won’t necessarily be using the juice, so you can either drink it, throw it away, or save some for the powdered sugar drizzle at the end.
Mix 1/2 cup sugar with the pineapple and simmer on low for approx. 20 minutes. Yes, you drained the juice, but just stirring the sugar with the pineapple will release more juice. This added juice mixed with the sugar will thicken into a delicious sticky syrup.
Meanwhile, make the cream cheese layer.
Using an electric mixer, beat the cream cheese with the remaining 1/2 cup sugar until thoroughly mixed. The cream cheese should be smooth and fluffy.
Place a heaping teaspoon onto each triangle. (Center picture above.)
When pineapple is done, divide evenly into the 16 muffin cups. (Right picture above.)
Turn the oven on to 375°. In addition, let’s crack that egg open for the egg wash.
Folding the Pineapple Cream Cheese Bites.
Here’s what I did for mine. In the picture above you’ll see that the bottom row has been filled.
The next row up, pull the longest point up and completely over the top.
The row above that shows the 2 shorter points pinched together.
Then lastly, the top row shows that longest point folded back over the top.
All that’s left is to brush on the egg wash and pop them into the oven for about 15 minutes. They should be a beautiful medium golden brown to insure the crust is nice and flaky.
Let the Bites cool for only about 5 minutes in the muffin pans, then carefully remove them to a wire rack.
I made the mistake one time of leaving them in the muffin pans too long and they were a bugger to get out.
These are the tips I love sharing, learn from all my mistakes.
Adding a pretty drizzle on top.
Using either water, milk, or that reserved pineapple juice from earlier, mix in the powdered sugar. The juice gives it added flavor, but they all work.
It should be on the thicker side, but thin enough to drizzle off the end of a spoon. Sometimes I use the fork I mixed it with, but I think a spoon works better.
That’s it, dive in. I sure hope you love this recipe.
I have to add that they’re great served warm a la mode. Scrumptious.
This recipe was inspired by a friend who loves pineapple, so I altered my Fruit Filled Pasty recipe for it.
Pineapple Cream Cheese Bites
- 2 cans crescent roll dough
- 20 oz. pineapple chunks, drained and diced
- 1 cup sugar, divided
- 8 oz. cream cheese, room temperature
- 1 large egg
- 1 cup powdered sugar
- 1 - 2 Tbsp. milk, (can also use water or reserved pineapple juice)
- Preheat oven to 375° and spray or grease muffin pans. As this recipe makes 16, grease only 8 in each pan.
- Unroll and separate the crescent triangles. Place one triangle into each cup.
- In sauté pan, heat pineapple and 1/2 cup sugar. Simmer on low until sugar and remaining juice thicken, about 20 minutes. Set aside to cool.
- Meanwhile, beat the cream cheese and remaining 1/2 cup sugar until smooth and fluffy. Fill each triangle with 1 heaping teaspoon of cream cheese mixture. Then divide pineapple mixture evenly over cream cheese mixture.
- Fold longest point of dough up and over filling. Pinch 2 shorter points together, then fold longest point back over the top.
- Brush stirred egg over tops of each Bite. Bake for approx. 15 minutes or until golden brown.
- Cool in pan for 5 minutes, then remove to wire rack to cool completely.
- Mix powdered sugar and milk together, drizzle over cooled Bites. Enjoy!
When you’re done baking those Pineapple Cream Cheese Bites.
Before you put those muffin pans away, think about making some Ham and Cheese Egg Muffins for breakfast. Besides being great for breakfast, they make for some great snacks throughout the day.
Then, once you’re done with breakfast, you might as well make some Orange Cupcakes with Vanilla Frosting in those same pans. Ha! …you can see where I’m going with this.
Have a great day whatever you bake or eat, and thanks so much for stopping by.
Follow me on Pinterest and post a picture of your Pineapple Cream Cheese Bites. We’d all love to see them.
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