Volador (Dulce de Leche and Pineapple Tarts)

• 1 sheet puff pastry (1/2 of a 17-ounce package), thawed
• 1/4 cup pineapple preserves
• 1/4 cup dulce de leche
• Confectioners' sugar, for dusting

1. Preheat the oven to 400.
2. Line a baking sheet with parchment paper.
3. Unfold the pastry on a lightly floured work surface.
4. Cut the pastry into 12 equal rectangles and arrange on the lined baking sheet.
5. Bake until golden brown, 12 to 15 minutes.
6. Transfer to a wire rack to cool for 10 minutes.
7. Split each pastry into 2 layers.
8. Spread 1 teaspoon pineapple preserves on each of the bottom layers.
9. Spread 1 teaspoon dulce de leche on each of the top layers.
10. Reassemble the pastries (like sandwiches), sprinkle with confectioners sugar and serve.

pastry, pineapple preserves, leche, confectioners

Taken from www.foodandwine.com/recipes/volador-dulce-de-leche-and-pineapple-tarts (may not work)