6 slices pineapple, cut in small pieces
1 tablespoon vegan margarine
2 tablespoons brown sugar
4 sheets frozen vegan puff pastry, thawed
pinch granulated sugar for dusting
for the chamomile cream sauce:

1 & 1/2 cups vanilla soy milk
1 tablespoon cornstarch
small pinch salt
1 cup water
1/2 cup sugar
1/4 cup dried chamomile flowers or alternatively 2 chamomile tea bags
2 tablespoons lemon juice
optional very small knife-tip of cucurma as coloring

to make the turnovers:

1. Preheat the oven to 370 F /188 C or whatever the instructions on the puff pastry package indicate.

2. Slice the pineapple rings in small pieces.

3. Heat the vegan margarine in a small frying pan.

4. Add the brown sugar.

5. When the sugar has dissolved into the butter, add the pineapple pieces and cook.

6. Stir so that the pineapple pieces are evenly coated with brown sugar.

7. As the sugar cooks, it caramelizes.

8. Remove from the heat and allow to cool.

9. Meanwhile, thaw 4 slices of vegan puff pastry.

10. Place 1 tablespoon of caramelized pineapple in the center of each pastry sheet, fold over and crimp the edges.

11. Place the pastries on a cookie sheet lined with baking parchment.

12. Brush the top with water or soy cream and dust with sugar.

13. Using a knife, lightly cut a few holes in the top of each turnover so the steam can be released.

14. Bake in the oven for 15-18 minutes or until golden brown.

to make the chamomile cream:

1. Bring the cup of water to boil, add the chamomile and sugar and boil for 2 minutes.

2. Add the lemon juice.

3. Remove from the heat and allow to cool.

4. After about 15 minutes, when the mixture is cooled, strain through a fine sieve.

5. Don’t wait too long, as the chamomile can get bitter if it is too strong.

6. Add the cornstarch to the cold soy milk.

7. Place in a sauce pan, and begin to heat.

8. Add the chamomile syrup and stir as the cream begins to thicken.

9. Season to taste with additional sugar, lemon or vanilla flavorings.

Serve the turnovers with the chamomile cream.