Pineapple cheesecake puff pastry braid

Soften the cream cheese at room temperature about an hour, or a few seconds in the microwave without letting it cook.

Beat the cream cheese, sugar, almond extract, vanilla and egg yolks with a hand mixer until smooth and fluffy; mixing by hand leaves the filling grainy.

Cut diagonal slices down both long sides of the puff pastry sheet, an even number each side.

Spread the filling down the center and top with drained pineapple slices.

Fold the side strips over each other in a crisscross pattern to form a braid.

Brush with heavy cream (golden without an eggy taste); sprinkle with sliced almonds and a little granulated sugar.

Freeze about 20 minutes, or refrigerate 30 to 40 minutes.

Bake on the center rack at 400F for about 30 to 35 minutes, until golden and puffed; let set a few minutes before serving.