This buttery, flaky, fruity treat is usually baked and eaten around Mardi Gras, but once you have tried this recipe you’ll want to eat it all year ‘round. Rich white coconut, tangy diced pineapples, a hint of rum, and crumbly pastries will surely keep your sweet tooth satisfied.
2 puff pastries
1 oz. flour
1 1/2 cup diced pineapple with juice
¾ oz. butter
2 tbsp of rum
1 ½ oz. grated coconut
1 ½ oz. powdered sugar
1 tbsp vanilla sugar
1. Preheat oven to 420 F.
2. Beat eggs and powdered sugar so that it turns white, then add flour and mix hot milk in it.
3. Take a saucepan and put vanilla sugar and rum in it, then add butter and cook for a few minutes then add pineapple juice and grated coconut.
4. Roll out the puff pastries to make two circles, one bigger and the other smaller. Put a smaller one on the baking dish.
5. Spread the mixture with pineapples on the surface of smaller dough and cover with the bigger circle of puff pastry. Make the ends of two circles meet by pressing with fingers.
6. Spread egg yolk on the surface with a help of cooking brush.
7. Put in oven and bake for 25 minutes 350 F.