Pineapple Puff Pastry

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading ... Loading ...

This year during the Chinese New Year celebration, I wanted to try something new for my

pineapple tarts, so I took a shortcut instead. I cut out the pastry with a free hand style into a pineapple shape but you can use a pineapple shape cutter and filled with pineapple. It turned out beautifully. Just give it a try.




6 sheets frozen puff pastries (simply get it from the grocery), thawed

1 large pineapple, shred off the skin and eyes, cut into thin sliced without the core

OR 2 large canned pineapple in rounds and cut each ring into four

2 small eggs, beaten

Raw sugar or brown sugar



For the tart:

Use a large pineapple shape cutter or free hand cut pineapple shape pastry to cut the puff pastry and place on a lined baking tray/sheet. Brush the shaped puff pastries with beaten egg. Sprinkle some raw sugar/brown sugar all over the shaped puff pastry.

Meanwhile, preheat the oven to 400°F.

Gently fill up the shaped pineapple tart with pineapple slices all around. Transfer the baking tray/sheet into the preheated oven and bake for 15-18 minutes until golden brown or until the sugar has caramelized. Remove from the oven and leave in the baking tray/sheet for a couple of minutes before transfer to a wire rack to cool completely.



This entry was posted in Desserts and Pastries, Fruits and Vegetables, Holiday Recipes, Snacks and Fingerfood, Southeast Asian (SEA), Western. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>