Ingredients
- 1 sheet puff pastry (store-bought or homemade recipe down below)
- 1/2 cup Sunny Pineapple Fruit Jam
- 1 egg (for egg wash)
- 1 tablespoon powdered sugar (for dusting)
Instructions
Preheat the oven to 180°C (350°F).
Roll out the puff pastry sheet on a lightly floured surface.
Cut the pastry into squares (about 4×4 inches).
Place a teaspoon of pineapple jam in the center of each square.
Fold the squares in half diagonally to form triangles. Press the edges with a fork to seal.
Brush the top of each pastry with egg wash for a golden finish.
Place the pastries on a baking tray lined with parchment paper.
Bake for 15-20 minutes or until golden brown and puffy.
Let them cool slightly before dusting with powdered sugar.
Serve warm and enjoy your pineapple-filled puff pastries!
Instructions for Homemade Puff Pastry:
Ingredients
- 250g all-purpose flour
- 250g unsalted butter (cold and cubed)
- 1/2 teaspoon salt
- 120ml cold water
Instructions
In a large bowl, mix the flour and salt.
Add the cold, cubed butter into the flour mixture. Use your hands or a pastry cutter to mix the butter into the flour until it forms a rough, crumbly texture (some chunks of butter should still be visible).
Gradually add cold water, mixing until the dough comes together, but do not overwork it.
On a floured surface, shape the dough into a rough rectangle. Roll it out gently to form a bigger rectangle.
Fold the dough into thirds like a letter. Turn it 90 degrees, roll it out again, and repeat the folding process 5-6 times to create layers.
Wrap the dough in cling film and refrigerate for at least 30 minutes to an hour before using.
