Pineapple upside down pastry
These upside down pastries deserve their reputation: quick and easy, and amazing! Here's my version with pineapple and cinnamon, inspired by our Brazilian BBQs.
Portions 8
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Équipements
Ingredients
- 1 puff pastry
- 1 pineapple
- 50 g sugar
- 1 teaspoonful of cinnamon
- 1 egg
Instructions
- Prepare the pineapple: - cut off the 2 ends- place the pineapple upright, then peel it from top to bottom all over the surface- cut in 2 lengthwise- remove the hard central part with a knife- cut into thin slices
- Mix the sugar with the cinnamon.
- Line a baking sheet with parchment paper.
- Shape into 8 rectangles by sprinkling with cinnamon sugar.
- Place pineapple slices on each sugar mound, overlapping the slices slightly.
- Cover each mound with a piece of puff pastry. Press down on the edges to ensure the pastry covers the fruit.
- Brush the surface of the puff pastry with the beaten egg.
- Refrigerate while you preheat the oven.
- Preheat oven to 200℃ (400℉).
- Brush the pies with egg a 2nd time.
- Bake for 20 minutes, or until golden brown.