Toasty Pineapple Pastries
Start the day off with a buttery, flaky pastry filled with a golden pineapple jam
Start the day off right with a buttery and flaky confection filled with pineapple jam and topped with sweet icing. Pineapple breakfast pastries are easy to make and the perfect on-the-go treat.
Feel like switching it up? You can fill these golden pastries with any jam of your choosing.
Learn how to make pineapple breakfast pastries in Episode 6 of Raufikat’s Better Bake Along.
Toasty Pineapple Pastries
- 2 cups plus 2 tbsp (300 g) all-purpose flour
- 2 tsp granulated sugar
- ½ tsp salt
- ½ tsp baking powder
- ½ cup plus 6 tbsp (200 g) unsalted butter, frozen and grated
- 2 eggs, cold, divided
- 2 tbsp to ¼ cup ice water
- ¼ cup pineapple jam (recipe below)
- 1⅓ cups (150 g) icing sugar
- 1 to 2 tbsp 2% milk
- ½ tsp vanilla
- Yellow and green gel food colouring, optional
Combine flour, sugar, salt and baking powder in a large bowl. Add the butter and rub it into the flour with your fingertips until it resembles coarse crumbs.
Add one egg and 2 tablespoons of the water, then using your hands, combine the dough until it comes together into a ball, adding up to 2 tablespoons more water if needed. Form into a rough 6-inch square and wrap in plastic wrap, then chill in the fridge for 10 minutes.
Set the oven rack to the lowest position and heat the oven to 375 F.
Lightly flour your work surface. Roll the dough into a 13-inch square, about ⅛-inch thick. Trim into a 12-inch square and discard the excess dough. Use a ruler to mark four notches, 3 inches apart, on the top and bottom edges of the square, then mark three notches, 4 inches apart, on the remaining two sides. Using the notches as a guide, cut the pastry into twelve 4-by-3-inch rectangles.
Whisk the remaining egg and brush it onto the outer edges of each rectangle. Spoon 2 teaspoons of jam onto the centre of six rectangles of dough. Top the jam with another piece of dough, with the egg-washed sides touching. Press them together to seal and use a fork to crimp the edges. Use the fork to poke holes in the top of the pastries, then give them a final coating of egg wash.
Place the pastries on a parchment-lined baking sheet. Bake until golden brown, 25 to 30 minutes. Transfer them to a cooling rack to cool completely.
Combine icing sugar with 1 tablespoon of milk and the vanilla, adding more milk, if needed, to get a spreadable consistency.
Remove 2 tablespoons of the icing and divide it equally between two small bowls. Tint the icing in one bowl with yellow food colouring and the other with green.
Use a palette knife or spoon to spread the white icing over one pastry, then dot small ovals of yellow icing on top to make a pineapple shape, followed by a small dot of green icing for the leaves. Use a toothpick to create the shape of the spiked pineapple fronds and allow to set. Repeat with the remaining pastries.
Makes 6 pastries
Raufikat’s Pineapple Jam
- 500 g fresh pineapple chunks
- 1 cup (200 g) granulated sugar
- 2 tbsp lemon juice
Purée the pineapple in a food processor until almost smooth. Transfer it to a wide, shallow saucepan with the sugar and lemon juice and cook over medium heat, stirring occasionally, until thick and jammy and there are no bubbles on the surface, about 20 minutes.
Pour into a heatproof container and set aside to cool.