Puff Pastry Pineapple Delight

Feeling festive? Try these from Sweet Recipes facebook page, thanks for the link Leila they were easy to make and delicious! Anne

Ingredients:

500 g puff pastry; 500 g canned pineapple (sliced or chunks); 3 tablespoons sugar; 1 teaspoon cinnamon; 1 egg (separated into yolk and white); pomegranate berries (for garnish);

Instructions:

Prepare the Pineapple Mixture: Drain the canned pineapple slices and pat them dry. In a bowl, mix the sugar and cinnamon. Coat the pineapple pieces in this mixture.

Prepare the Puff Pastry: Roll out the puff pastry slightly on a floured surface. Cut into desired shapes (squares, rectangles, or circles).

Place a pineapple slice or a few chunks on each piece of pastry. Fold or shape the pastry to enclose the pineapple partially or fully, depending on your design.

Egg Wash: Beat the egg yolk and brush it over the top of the pastry for a golden finish.

Bake: Preheat the oven to 180°C (356°F). Place the prepared pastries on a lined baking tray.

Bake for 35 minutes or until golden and puffed.

Garnish and Serve:

Let the pastries cool slightly and garnish with pomegranate berries for a festive touch.

Just pineapple juice

 

Pine lime curd

https://myfoodbook.com.au/recipes/show/pine-lime-curd

This curd was delicious as a dessert with coconut yoghurt and a scattering of flaked almonds. It's also great as a spread on toast or English muffins, Anne

Ingredients

1 x 432g tinned pineapple rings in juice; 3 egg yolks; 1 whole egg; ½ cup (110g) caster sugar; Juice and zest of a lime; 125g chilled butter, diced

Method

Place pineapple rings and juice into the bowl of a food processor. Process until smooth. Strain through a fine sieve and discard pulp (I didn’t discard the pulp, I used it as a base for a fruit smoothie, with the leftover juice as well). Measure out ⅔ cup of the pineapple juice.

Place egg yolks, egg and sugar into a saucepan and whisk until combined. Stir in ⅔ cup pineapple juice and 1 tbsp lime juice. Cook over medium-low heat, stirring for 2-3 minutes until sugar has dissolved and mixture begins to thicken.

Reduce heat to low and gradually add butter, 3-4 pieces at a time, whisking continuously until melted. Continue until mixture thickens and all the butter has been added. Curd is ready when it coats the back of a spoon. Pour into a clean bowl and stir through lime zest.

Cover the curd surface with plastic wrap to prevent it from forming a skin. Let cool to room temperature then refrigerate until cold.