Layered Pineapple Pastry Bars
Flaky layered pastry is wrapped around pineapple filling and baked into long rectangular strips.
Ingredients
Layered pancake dough
1 portion
Canned pineapple (drained, cut into chunks, blended)
1 can
Sugar
60 g
Cornstarch or starch
3 tbsp
Egg yolk
1
Instructions
1
Shaping the dough
Roll out 1/2 portion of the pancake dough to 0.3 cm thick. As shown, cut it into an upper and a lower piece plus four side strips; on the upper piece, make horizontal cuts every 2 cm across the middle.
2
Making the filling
Drain the pineapple slices and cut them into chunks, then blend in a juicer. Mix with the sugar and cornstarch, and bring to a boil over low heat or in the microwave — this is the filling.
3
Assembly
Brush some egg yolk around the edges of the bottom piece, then arrange the side strips along the perimeter.
4
Filling
Place 1/2 portion of the filling in the middle, and brush the surface of the side strips with egg yolk.
5
Sealing
Cover with the upper piece and brush it with egg yolk as well.
6
Decoration and baking
Use a small knife to cut decorative patterns around the edges before baking (preheat the oven to 215°C, place on the middle rack, and bake for about 25 minutes). Repeat the same process to make a second bar.
