Pineapple cream cheese strudel

Adapted from Food Lovers facebook page

Serves 4

1 square frozen puff pastry; 1 cup crushed pineapple, drained; 2 tblsp shredded coconut; 1/2 cup cream cheese, softened; 2 tblsp icing sugar; 1 tsp vanilla extract; 1 tblsp milk

Preheat the oven to 190°C. Line a baking sheet with parchment paper.

In a medium bowl combine the cream cheese, icing sugar and vanilla extract. Mix until smooth and well blended.

Lay a square of defrosted puff pastry onto the parchment paper. Cut  lines along the sides of the square as per the photograph leaving an area in the centre for the filling.

Spread the cream cheese mixture evenly over the centre of the pastry.

Top the cream cheese mixture with the crushed pineapple and shredded coconut.

                                          

Fold the cut pieces over the filling, alternating sides to create a braid effect, as per photograph.

Brush the milk over the top of the braid.

Bake for 20-25 minutes or until golden brown. Remove from the oven and let cool slightly before slicing.

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.

Pineapple glazed crullers

These delicious crullers were made from a combination of instructions

https://eatonsquareedibles.com/2014/02/01/crullers/  and

https://www.youtube.com/watch?v=DcuwFH-JHJg

Pineapple glazed crullers

Ingredients: 1 cup cream; ½ tspn baking soda; ¼ tspn cream of tartar; 1/8 tspn nutmeg; ¼ teaspoon salt; 1 egg; ½ cup sugar; 125g butter at room temp, cut into pieces; 3 cups flour; 3 cups oil for frying

Method: In a deep frying pan heat oil, it should reach 325°F/180°C before you start frying your first batch.

In small bowl combine cream, baking soda, nutmeg, salt, and cream of tartar and set aside.

In a kitchen aid fixed with the paddle attachment cream the butter and sugar until light and fluffy. Add eggs and beat until combined.

Turn off mixer and switch your paddle attachment to the dough hook attachment.

Add flour a cup at a time and alternate with cream mixture until all is combined.

Turn out onto a lightly floured surface and knead until soft. If dough is too wet add a bit more flour.

Using a piping bag and star nozzle squeeze the dough onto squares of grease proof paper in a donut shape, turning the piping bag as you go to create a twist.

Drop them into the hot oil sliding them off the grease proof paper squares and fry until golden brown (this doesn’t take long)

Using a slotted spoon remove the crullers from the oil and place onto paper towel to drain and cool.

Glaze:

1 cup icing sugar; pineapple juice

In a medium size bowl using a whisk combine icing sugar with pineapple juice a little at a time until you make a smooth, not too thick, glaze. When the crullers have cooled drizzle with glaze.

Makes 12. Best eaten the day they’re made.

Pineapple Danish

The following recipe was adapted from: https://www.greatgrubdelicioustreats.com/pineapple-cream-cheese-danish/

Makes 8 (or you could make 2 large ones)

Ingredients: 2 X puff pastry sheets (I used gluten free)

Pineapple cream cheese filling: 1/2 fresh pineapple, crush in a blender, strain through a sieve keeping the juice and the pulp separate; 130g cream cheese (I used lactose free) room temperature; 1/4 cup sugar; 1 egg yolk;1/4 tsp vanilla

Pineapple drizzle: 1 cup icing sugar; 2 tsp pineapple juice

Instructions:

For the pineapple cream cheese filling:

In a small mixing bowl, beat cream cheese until fluffy, about 2-3 minutes. Add sugar, egg yolk, vanilla, pineapple juice and beat for an additional 2 minutes.

Pastry: Cut each of the sheets of puff pastry into 4 squares

Place squares on an ungreased baking sheet. Spread 3 tspns cream cheese mixture into the centre of each square. Add 4 tspns drained crushed pineapple on top of cream cheese mixture.

Fold the tips of the squares into the centre one at a time gently pressing together into a parcel. Squeeze closed the corners and splash with a little milk evenly over the surface of each parcel.

Bake for approximately 20 minutes. Remove from oven, let cool for about 10-15 minutes.

Pineapple glaze:

Mix together ½ cup icing sugar and pineapple juice (a little at a time until you get a runny but firm consistency) and stir until combined. You can drink any remaining juice! Drizzle glaze over pastry parcels.

Pineapple puff pastry flowers

Thanks for this link Leila, unusual and delicious!!!   

Pineapple flowers

https://video.cookist.com/video/an/Wq1DWOSwbLk-eZi1

Credit:  https://www.instagram.com/lezzet.kareleri/

Ingredients:  Puff pastry; pineapple (slices) ; 1 egg yolk; cinnamon; icing sugar

Directions:

Cut the puff pastry and roll it around the pineapple slices. Spread the egg yolk and add cinnamon. Bake at 356°F (180°) for 25 minutes. Finally cover with the icing sugar. 

Another controversy! Pineapple in the pasties!

Pineapple and Chicken Cornish Pasties

After reading the following articles about the controversial award winner in the ‘Open Savoury Company’ category of the World Pasty Championships in England I thought I’d better make my own version of the Virginia USA Pure Pasty Company’s entry which contained “barbecue pulled chicken with sweet potato, zucchini, red pepper, sweetcorn and - wait for it - pineapple.”

Thanks for the links Robyn and Vicki!

https://uk.style.yahoo.com/pasty-containing-pineapple-wins-world-103233838.html

http://www.huffingtonpost.co.uk/entry/pasty-containing-pineapple-wins-world-pasty-championships_uk_5a9d1349e4b089ec353c7b8e

The Recipe:

Makes 10

4 sheets premade shortcrust pastry;

2 cups peeled, chopped, steamed and mashed sweet potato; 1 X 400g can sweet corn kernels; 2 rings, chopped, canned pineapple; ½ cup chopped red capsicum.

Mix together and steam briefly.

Add 1 ½ cups chopped cooked chicken.

Mix all ingredients with some cracked pepper.

Cut circles, place into mould, fill with vegetable mix, splash a little milk around the edge, press closed, splash with a little more milk and sprinkle with a pinch of sesame seeds.

Bake in a moderate oven until golden brown. (Adjustments to this recipe listed at the end of this post.)

I used these fabulous cutters that Pineapple Princess Ann had given me, but you could just cut pastry circles and fold them over, pressing the edges together with a fork.

The Verdict:

Matt: 6/10 a bit dry

Peter: 7/10 needs a bit more moisture and flavour

Carmel: 8/10 nice, a little bit dry, couldn’t find the pineapple

Phyl: 7.5/10 Pineapple not strong. I actually tasted sweet potato mostly and corn. Not the chicken really but liked them. They were very ‘light’ in taste. Not like some pasties. Pastry very nice too.

Greg: 7/10 I enjoyed the pastie … for me the corn dominated and a little extra salt made it yummy. To be honest, couldn’t taste the pineapple at all and the chicken was noticeable but the veggies were predominant

Dennis: 8/10 I enjoyed the pasty however I would prefer a little potato and some flavour, salt for example

Pauline: 7/10 Very tasty except that I don't eat corn. Would prefer potato to be part of the vegetable mix.

Thank you for your feedback everyone! So, if you are going to try the recipe above please make the above adjustments – more pineapple, a little salt, less corn, some chopped up potato, perhaps some more cracked pepper. I think you can pretty much include anything you like!!! But remember don’t skip on the pineapple!!! Anne

Donna's Pineapple Scrolls

I received this text and mouthwatering photo from Donna today, Anne.

"I made these afternoon treats for the kids using pineapple jam. They were awesome! Just puff pastry in strips, twisted and rolled up to make a cup. Filled with jam and baked. Mmm! And we drizzled runny plain icing over them. Wicked!" Donna.

Donna's family are expert in sign language, here's her beautiful daughter Gabi saying "pineapple"!