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Today I bring you some fun pineapple flowers with puff pastry that are simple to do and very attractive.
Lately I have been cooking with puff pastry. I like it because it allows you to make a lot of things both sweet and savory. At the moment I do not have the point caught to do at home gluten-free puff pastry But it doesn't worry because supermarkets already sell refrigerated puff pastry sheets suitable for coeliacs and they give very good results.
We can make our pineapple flowers with fruit natural or canned. Even with the natural pineapples that come already clean. We just have to make sure that the one we buy is sweet.
The rest of the preparation is very simple but, so that you do not miss any detail, I will explain the step by step recipe.
Pineapple flowers and puff pastry
Crisp, delicious and simple pineapple flowers and puff pastry.
- Mayra Fernandez Joglar
- Recipe type: dessert
- Calories: 125
- Rations: 6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 1 sheet of chilled puff pastry
- 6 pineapple slices 1 cm thick
- 6 candied cherries
- 1 yolk
- Brown sugar
Preparation
First we have to prepare all the ingredients and utensils. This way we will avoid going round and round the kitchen looking for things.
We preheat the oven at 200º. In this case, it does not matter whether it is with a fan or with only heat up and down.
Then we stretch the sheet puff pastry with the help of a kitchen roller. This step only serves to smooth the surface a little and remove the folds that the sheet brings from being rolled, so it does not need to be very thin.
With the help of a cookie cutter or a glass we cut 6 rounds about the size of pineapple slices. Better still if they are a little older.
With the rest of the puff pastry we cut 48 strips 1 cm wide by 6 long.
We sprinkle a little brown sugar in each circle of dough.
With the help of a kitchen paper we dry slightly the pineapple slices and we will place one in each circle.
We put 8 strips on top of each pineapple slice, making sure they are separated.
Glue the ends of the strips to the puff pastry base by tapping.
We beat the egg yolk and with a kitchen brush we paint all the strips.
We place a candied cherry in each hollow of the pineapple. This way we will give some color to our dessert and it will also help us to cover the ends of the strips in the center that, since they all converge together, it looks uglier.
We put the pineapple flowers on a tray covered with baking paper and put them in the preheated oven. The bake for 20 or 25 minutes, until the puff pastry has taken on a nice golden color.
We can serve them freshly made or let them pass for a few minutes and they are at room temperature. They should be eaten quickly so that the puff pastry does not lose its texture.
They are delicious freshly made with vanilla ice cream.
