Well this wasn’t really an adventure, ‘cos it’s something I’ve known for ages and so dead simple. I don’t usually bother, but we just happened to have a ripe pineapple and a sheet of pastry!
Preparation: 15 minutes
Cooking: 30 minutes
You will need …
- 1 sheet of quality puff pastry
- a whole pineapple (or maybe a half will do!)
- 1 tbsp jam (apricot or any red flavour)
- glacé cherries
- an egg
What I did …
- Trim the pineapple and cut it into 10-15mm rounds, remove the core (I used an apple corer).
- Cut the pastry sheet into 6 equal sized “squares” and lay them on baking parchment on a baking sheet.
- Brush each pastry square with some jam (I actually used the end of a jar of “red” fruit compote).
- Put a pineapple round on each piece of pastry; fold over the corners and edges.
- Put a glacé cherry in the centre of each; and brush with beaten egg.
- Cover loosely with a piece of foil and bake in the oven at 220°C/fan 200°C for about 30 minutes until golden; removing the foil after about 15-20 minutes to finish browning.
- Devour warm or cold, with optional double cream.
