So I’ve been recently getting into cooking and baking more foods that my boyfriend had growing up. It’s fun to try a different style in the kitchen. I’ve only ever done American dishes, so it was fun for me. Vaughn’s mom, Desiree, send me incredible recipes and I’m trying to become half the chef she is. This recipe was a combo effort of Desiree and Jehan Can Cook .
1 20 oz can pineapple chunks
3/4 cup granulated sugar
1 tbsp lemon juice
1 egg yolk
1 tbsp water
4 cups flour
1 cup shortening + 1/3 cup butter
1 cup ice cold water
[Makes 12 pine tarts]
I dusted cinnamon and sugar on top of the egg wash before putting them in the oven to add a little Gracia touch ♥
To make pastry, mix margarine into flour until well combined. Add cold water and combine until the flour forms a dough. Chill for at least half an hour.
Blend Pineapple chunks in blender with 1/2 of juice from can. Mix blended pineapple, sugar, lemon juice and salt. On a medium fire, cook pineapple for 25 mins until it has thickened. Do not overcook !! Remove from heat and cool before using.
Beat one egg yolk with 1 tbsp of water and set aside.
Roll pastry to about 1/8 of an inch thick and cut into 6 inch circles( I used a bowl).
Place a 1 1/2 tbsp of pineapple filling in the center of the pastry and spread, leaving 1/2 inch border. Brush the border with the egg wash.
Fold one corner of the pastry over the filling like an envelope.
Fold other corner, slightly overlapping.
Bake in a oven preheated to 350 degrees for 15 mins or until golden brown.
Now fold the last corner of the pastry, this should enclose the filling and form a triangle. Pinch the edges close. Brush Pastry with egg wash.