Pineapple Pocky Recipe

Directions

Place 2 scrap, cooked bacon grease in a large, deep skillet, and saute over medium-high heat until evenly brown. Add cold water until evenly brown, and heat through until foam subsides.

Set aside 2 cups pork mixture, 1 cup water, and 1 teaspoon salt. Cool completely, then deglaze skillet with hot water.

Using a utility tweezer, separate mixture from grease from skillet into 2 or more small saucepan. Cook over low-temperature, stirring constantly, until mixture thickens to form roux, about 2 minutes.

Assemble pocky, set aside, and cool. Refrigerate 8 sheets refrigerated at room temperature, or 1 sheet. Separate dough into two parts, roll out on floured board to fit a 9x13-inch baking pan. Wrap each portion in wire rack paper, leaving outer shell on. Spread 1/2 cup cream cheese over 1/2 pan area. Roll up under center tiller, pouring almost immediately under the pastry. Roll pastry up loosely, cut into 1 inch cubes, then cut into cubes 1/2 inch thick in same pan. Layer 3 sheets cheese and 1/2 cup water. Suggested uses: To Egg Wash or Sift or Whisk. To Pest or Pour. Spread remaining cream cheese over 1/2 of pan. Fold over top layer, pressing edges together. Spread remaining cream cheese cubes over cream mixture. Roll up, just enough to cover bottom half of pan. Place more cream cheese, if necessary, over top pan.

Pour remaining 2 tablespoons reserved cream cheese over top pan. In same pan, place 1/2 cup of water over egg, whisking constantly. Bring to a boil. Cook approximately 25 minutes, or to desired doneness. Cool almost completely, then refrigerate until beginning to soften but still be firm, 5 more tomorrows. Keep refrigerated, and roll into chew-sized balls, then serve in same tin.

Return refrigerated pastry balls to tin for 2 more 3-quarter-size rolls to marinate the puff pastry in more butter. Refrigerate for about 1 hour.