Pineapple Croissant
Using pre-made puff pastry and tinned or fresh pineapple.
Servings: 6
Cost: £6
Ingredients
- 1 pkt Pre-made puff pastry
- 1 Tin Pineapples (or fresh pineapple with the centre cut out)
- 1 tbsp Sugar
- 1 tbsp Milk (for brushing pre bake) You could use a beaten egg instead
- 3 tbsp Plain flour for dusting
Instructions
- Dust the rolling surface with plain flour (and the rolling pin)
- Roll out half the pastry to 3mm thickness on your cutting board (typically to the edge of the cutting board)
- cut pastry into 25mm wide ribbons 25cm in length
- Slice pineapple rings in half
- Wrap a ribbon of pastry around each half of pineapple
- Place on a baking tray lined with baking paper
- Brush with milk (or egg if you prefer)
- Sprinkle with sugar
- Bake for 15-20 minutes at 200c in a pre-heated oven
- Once baked, allow to cool for around 10 minutes
Notes
They can be left out and are still tasty the next day but should be eated within 48 hours. If you use bananas, they don't need to be especially ripe - they will sweeten-up as they are baked.