Cherry Blossom Pineapple Pastry
🌸 Cherry Blossom Pineapple Pastry | One bite of flaky fragrance, a season of tenderness. Buttery, flaky pastry crust 🟡 wrapped around a sweet-sour, smooth pineapple filling, topped with salted cherry blossoms 🌷. Sweet and salty intertwine—delicious and beautiful ✨. The small joy of handmade craft, tucked inside every piece…
Ingredients
Butter
148g
Cake flour
258g
Beaten egg
60g
Powdered sugar
55g
Salt
1.5g
Almond flour
15g
Whole milk powder
28g
Pineapple filling
500g
Instructions
1
Step 1
Soften 148g butter in advance, add 55g powdered sugar.
2
Step 2
Fold and mix evenly.
3
Step 3
Add 60g beaten egg in batches (add in three batches).
4
Step 4
Whip until fluffy and pale white.
5
Step 5
Sift in 258g cake flour, 15g almond flour, and 28g milk powder.
6
Step 6
Press and fold until no dry flour remains; the crust is ready. Cover with plastic wrap and refrigerate for 30 minutes to rest.
7
Step 7
Divide 500g pineapple filling into 25g portions.
8
Step 8
Divide the crust into 30g portions, take one portion and wrap it around the filling.
9
Step 9
Shape into long strips.
10
Step 10
Soak the salted cherry blossoms in water in advance, then pat dry with kitchen paper towels.
11
Step 11
Place a cherry blossom into the mold.
12
Step 12
Then press in the strip-shaped dough.
13
Step 13
Press flat.
14
Step 14
Arrange onto a baking tray in order.
15
Step 15
Place into a preheated oven at 150°C and bake for 15 minutes.
16
Step 16
Remove and flip over.
17
Step 17
Return to the oven and bake for another 15 minutes.
18
Step 18
Take out.
19
Step 19
All done—looks beautiful!
20
Step 20
The filling is sweet and tangy.
21
Step 21
Here's a photo of the finished product.
22
Step 22
And another one.
23
Step 23
Beautiful and delicious—follow along and make it with me!
