Pineapple Strips Recipe

For the pastry: In large bowl, beat sugar, brown sugar, butter and cream cheese until light and fluffy.

Add vanilla and egg; blend well.

Lightly spoon flour into measuring cup; level off.

Stir in flour, baking powder and salt; mix well.

Wrap dough in plastic wrap; refrigerate 2 hours or overnight.

In small saucepan over medium heat, cook reserved pineapple liquid and all filling ingredients until thickened, stirring constantly.

Remove from heat; cool.

Heat oven to 350F.

On well-floured surface, roll out dough, 1/4 at a time, to 12 x 6 inch rectangle.

Spread scant 1/2 cup of filling lengthwise down center of rectangle.

Fold each lengthwise edge of dough over filling just so the two edges meet.

Place on ungreased cookie sheet.

Repeat with remaining dough, placing 2 strips on each cookie sheet.

Bake at 350F tor 20 to 24 minutes or until light golden brown.

Cool on cookie sheet.

In small bowl, combine all glaze ingredients except almonds, adding enough pineapple juice for glaze consistency.

Drizzle evenly over strips.

Sprinkle with sliced almonds; cut each roll into slices.

Store in airtight container in refrigerator.