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1
Preheat oven to 375u00b0F and line a baking sheet with parchment paper.
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2
On a lightly floured surface, roll out 1 cold pastry sheet to 1/8 inch thickness. Cut six 4 1/2 - 5 inch circles (I used a pint-size plastic container with a 4 1/2 inch diameter and the circles shrank to a 3 1/2 inch diameter).
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3
Gently transfer cut pastry circles onto parchment lined baking sheet & brush with an egg wash of 1 egg mixed with 1 tbsp water.
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4
Bake until pastry circles are light golden brown (approx 10 min, but watch as cooking times may vary).
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5
Remove from oven, allow to cool, gently transfer circles to an airtight storage container and set aside.
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6
Place crushed pineapple and chopped orange segments in a fine sieve and allow to drain of liquid until you see no continued active dripping. Transfer mixture to a bowl, add 1 tbsp Grand Mariner, mix well and refrigerate 1 hour to allow flavors to blend.
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7
Return fruit mixture to fine sieve and press with the flat of a large spoon to remove all liquid. Discard or reserve liquid for another use.
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8
Combine the softened Mascarpone cheese with the light brown sugar, coconut milk, 1 tbsp Grand Marnier, pineapple/orange mixture and 2 oz coconut. Refrigerate until ready to assemble desserts.
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9
To Assemble Desserts:
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10
Split each of the 6 pastry circles in half as evenly as possible using a sharp knife. Using a pastry brush, brush the inside surface of 6 circles and the top surface of the other 6 circles with the remaining 2 tbsp of Grand Marnier.
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11
Gently spread blended cheese mixture over 8 of the pastry circles, stack them in groups of 2 and top with 4 of the browned circles.
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12
Garnish the top circle of each dessert with the orange zest and remaining 2 oz of coconut. (May also top with a dollop of any excess cheese mixture and then garnish with the orange zest & coconut) Serve immediately.
