Pineapple-and-Ricotta-Stuffed Napoleon

Ingredients

• 2 teaspoons honey 
• 4 teaspoons honey 
• 1 cup part-skim ricotta cheese 
• 24 slices pineapple (1/8-inch-thick)
• 1 sheet puff pastry frozen thawed
• 1 tablespoon sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• baking paper
• oven

Directions

1. Unfold puff pastry sheet on a lightly floured surface; roll the pastry out to 1/16-inch thickness.
2. Cut pastry into 9 equal squares; discard 1 square.
3. Transfer pastry squares to a parchment paper-lined baking sheet. Pierce pastry squares with a fork, and sprinkle evenly with sugar; chill pastry in the fridge for 10 minutes. Meanwhile, preheat the oven to 40
4. Bake the pastry squares for about 15-18 minutes or until puffed and golden; let cool. Divide 2 teaspoons honey evenly among 4 dessert plates, dabbing 1/2 teaspoon in the center of each.
5. Place 1 pastry square on top of each dab of honey.
6. Combine ricotta cheese with vanilla in a small bowl. Spoon 1/4 cup ricotta cheese mixture on top of each pastry square, dividing pineapple slices (6 slices per pastry) evenly among plates. Divide 4 teaspoons honey, drizzling 1 teaspoon over the pineapple slices on each plate; top each with a second pastry square.
7. Serve immediately.