STEPS

1. Preheat oven to 425°F. Unroll pastry onto a cutting board; transfer parchment paper from packaging to a large rimmed baking sheet. Using 4 tablespoons of the brown sugar, sprinkle sugar (about 2 teaspoons each) in 6 (about 3 1/2-inch) circles, 3 per baking sheet, at least 2 inches apart. Top each sugar circle with 1 pineapple ring; set aside.
2. Stir together cinnamon, salt, and remaining 3 tablespoons sugar in a small bowl. Sprinkle sugar mixture evenly over pineapple rings (about 1 1/2 teaspoons each).
3. Cut pastry into 6 (5-inch) squares. Place 1 square each over sugared pineapple rings; press along edges of pastry and all around pineapple ring to seal pastry against baking sheets.
4. Beat egg with 1 tablespoon water; brush lightly over pastry. Using a sharp knife, cut 3 (1-inch) slits in each pastry.
5. Bake in preheated oven until pastry is deep golden brown, about 20 minutes. Let cool on baking sheet 5 minutes. Using a spatula, carefully flip and transfer pastries, pineapple side up, to wire racks. Let cool slightly, about 5 minutes. Serve warm or let cool to room temperature. Serve with ice cream.

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