Pineapple Pastry Recipes

PINEAPPLE PASTRY

Steps:

• Pre-heat the oven to 385 degrees F (200 degrees C ). Grease and line an 8" round tin.
• Sieve the flours and the baking powder together 3 times.
• Using an electric blender beat the egg whites to form soft peaks.
• Gradually add sugar and beat till thick.
• Add the yolks one at a time and beat well at low speed till well blended.
• Using a rubber spatula, gently fold in the sieved flours. Do not stir or over-mix.
• Add the essence to a corner of the bowl and fold it in gently.
• Bake for about 20-25mins till firm.
• Once done remove the cake from the tin and cool completely. Slice the cake into two.
• For the filling and icing :.
• Drain the pineapple can and reserve the syrup. Add water to the syrup if necessary to make a cup and add enough sugar to sweeten. Add a few drops of pineapple essence.
• Whip the cream to stiff peaks.
• To assemble the cake :.
• Using a spray bottle or spoon soak one slice of cake in the pineapple syrup. The cake should be moist but still firm.
• Top with a layer of whipped cream and pineapple pieces. Top with the second slice, also soaked in syrup. Cover the top and sides with a thick layer of whipped cream. Decorate with pineapple pieces and whipped cream.
• Refrigerate for 2-3 hrs so it sets well.

TAIWANESE PINEAPPLE CAKE

Steps:

• Slice Off the crown and bottom of the pineapple.
• Trim off the thick fibrous skin. Cut out the eyes.
• Place the core into the food processor. Blend it into small pieces.
• Cook the pineapple paste over high heat initially, so that the pineapple juice will reduce quickly. When the pineapple paste is about to dry, reduce to low heat, and continue to simmer.
• Now add the sugar, lemon juice, and maltose.
• Add some unsalted butter.
• The filling is ready when it becomes thick enough like jam.
• Refrigerate for an hour until it becomes slightly harden. It is now ready to use.
• Add the castor sugar to the butter. Cream the butter and sugar until it becomes light and fluffy, which resemble soft ice cream. Next, add the beaten egg and continue mixing until homogenous.
• Sieve the flour, cornstarch, milk powder, and salt, and add to the buttercream mixture. Mix until all the ingredients are combined.
• Keep it in the refrigerator for two hours, or until it is hardened.
• Transfer one portion of the filling to the center of the pastry.
• Fold the pastry to encase the filling inside.
• Place the pineapple dough in the mold and light press the top so that the pastry take the shape of the mold.
• Preheat the oven by adjusting the top and bottom temperature to 165°C/330°F.
• Place the molded pineapple cakes on a tray, line with baking paper. Leave some space in between each of them to allow efficient heating in the oven.
• Bake the cakes for ten minutes at middle rack. Remove and turn the cake over with a pair of tongs.
• Bake for another five to ten minutes, or until golden brown.

PINEAPPLE CREAM CHEESE DANISH

Steps:

• In a medium mixing bowl, beat cream cheese until fluffy, about 2-3 minutes.
• Add sugar, egg yoke, vanilla, pineapple juice and beat for an additional 2 minutes.
• Unroll crescent rolls and separate into precut triangles.
• Place triangles on an ungreased baking sheet so that the wider end of the crescent is in the center forming the circle with about a 5 inch opening in the center and the smaller tip of the crescent is on the outside.*When forming the circle, the wider ends of the crescents will overlap each other.
• Spread cream cheese mixture over the wide part of the crescents.
• Add pineapple on top of cream cheese mixture.
• Fold the small tip of the crescent over and tuck under the wider part to secure forming the ring.
• Bake for approximately 20 minutes. Remove from oven, let cool for about 10-15 minutes.
• Using a one cup measuring cup, pour powdered sugar and pineapple juice together and stir until combined. Stir in crushed pineapple.
• Drizzle glaze over pastry ring and cut into desired portions. Enjoy!