When I lived in Germany, the local bakery sometimes would make these yummy little pastries. I was so happy to find a recipe for them in Schoener Essen,a German cooking magazine. However, when I made the original version,the dough was not quite the same,even though the filling was perfect. By chance, I happened to make Sharon 123's Peachy Cheese Danish recipe #84867,and the dough tasted just right. So,this recipe combines the very easy cooking method for the dough from Sharon's recipe and my adaptation of the original German filling. Baby pineapples are very common in Germany, but you can also use regular fresh pineapple if that is all that is available-you just might need to cut the rings into smaller pieces in order to make them fit on the pastries. Also, if you can't find pineapple preserves, try peach or apricot. Quark is a German cottage cheese with the consistency of ricotta.Ricotta is a bit saltier and not exactly the same taste, but works out fine in this recipe if quark is unavailable. Best served warm.