When life gives you pineapples, you just don’t make a pineapple cake. This one is purely my invention. And I love it. Some may call it pop tarts, some as open puff pastry ,but whats in a name really. These are made of flaky pastry puffs with pineapple toppings,drizzled with generous amounts of royal icing made with pineapple juice instead of lemon juice!! The flaky crust has been inspired by ‘baking a moment’. But of course I have given several tweaks to the crust also. So here you go, its a total non fuss, easy to bake pastry , so you must give it a try.
INGREDIENTS FOR CRUST
2 CUPS FLOUR: (1 CUP OATS+ 1/3RD CUP EACH OF ALMOND,COCONUT & AP FLOUR.)
1/2 CUP APF HANDY: THIS IS ONLY FOR DUSTING, WHEN YOU ROLL OUT YOUR DOUGH. YOU MAY ,OR MAYNOT NEED IT
200GMS: CREAM CHEESE (Yes we need that, as this what is going to make your puff flaky)
60GMS: DESI GHEE/CLARIFIED BUTTER ( I prefer this , but you guys are free to use unsalted or salted butter)
6-7TSP COLD WATER IF REQUIRED
1/4 CUP: RAW CANE SUGAR
PINCH OF SALT
EGG WASH: 1 EGG to brush the tops
STEPS
Except for the egg, mix all other ingredients together and then pop in fridge for at least an hour. 2 hours is better. Remember when dealing with puff pastries, your dough needs to be chilled. Makes rolling out easy and then the bakes are always fail proof!
REST OF THE INGREDIENTS
4 SLICES FROM A CAN OF PINEAPPLE, NEATLY CUT INTO CHUNKS
ROYAL ICING: 2TSBSP pineapple juice+6 tbsp icing sugar+1tsp cornflour
STEPS
Prepare the royal icing with 1tbsp of pineapple juice+4tbsp of icing sugar and 1tsp of cornflour. It will be a little runny. Pop in fridge.
Now roll out your dough. DIVIDE INTO 2 HAVLVES.
Take the first half and roll out in a rectangular kind of a shape. Fold the two ends , closing like an envelope and then fold over the 3rd time. Roll out gain into a rectangular piece and repeat the same folding procedure at least 3 times. This will later create a layer kind of thing that you usually find in puff pastries. Now cut into 4 neat squares.
Spread the egg wash light.
Push the pienapple pieces on top of this a little deep into the dough with light hands & without spoiling the shape.
make light marls at all 4 ends with fork. This step is usually done to seal a filling inside, but I did it anyways, simply cause I like the design:)
Now bake for 25-30 minutes at 170 Celsius.
Take out from oven and allow to cool completely before drizzling with royal icing. You want to see the white drizzle. ( Mine melted , if you noticed!!)
So you see the recipe is quite simple. No fillings, no elaborate steps. Just 3 simple steps and you are done.
It looks so yummy so sure tastes also yummy.