6 servings individually wrapped caramels for topping
3 ounce cream cheese softened
2.5 cups flour all-purpose
6 servings mint leaves fresh for garnish, optional
0.3 cup heavy whipping cream
1 large pineapple 1-inch-thick cored cut into slices
0.5 teaspoon salt
0.5 cup sugar
6 servings whipped cream for topping
Equipment
food processor
bowl
baking sheet
baking paper
oven
grill
pastry cutter
Directions
Preheat the grill to medium heat.
Brush pineapple slices with melted butter and grill until softened, about 4 to 5 minutes.
Serve with ice cream and caramel topping on top of Cream Cheese Shortcakes.
Garnish with fresh mint, if desired.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine the flour, sugar, baking powder, and salt. Using a food processor or pastry cutter, cut in the butter until the mixture is crumbly.
Add the cream cheese, stirring to combine, then add the heavy cream, stirring just until the dry ingredients are moistened.
On a lightly floured surface, roll out the dough to 3/4-inch thickness.
Cut the dough with a 2 1/2-inch round cutter, rerolling as necessary. Arrange the shortcakes on the prepared baking sheet and bake until lightly browned, about 13 to 15 minutes.
Remove from the oven and cool completely before serving.
