Pastry Wrapped Pineapple Cream Cheese

For Pastry: In a large bowl, combine flour, butter and cream cheese. Beat with electric mixer at low speed, scraping sides often, until dough forms, 2 to 3 minutes.

Shape into a ball. Wrap with plastic and chill for at least 30 minutes in the refrigerator.

Heat oven to 350 degrees F. Place dough between two sheets of wax paper and roll into a 12" x 4" rectangle.

For Filling: Spread half the crushed pineapple in center of dough. Place cream cheese on pineapple, then top cream cheese with remaining crushed pineapple. Allow pineapple to drip down sides of cream cheese.

Enclose cream cheese with dough by bringing sides of dough together and pressing edges to seal cream cheese and pineapple completely. Trim edges and use trimmings to decorate top of pastry.

Place on lightly greased cookie sheet. Brush pastry with egg yolk. Bake for 15 to 18 minutes, or until lightly browned.

Serve warm with assorted crackers and apple slices.