Spiced Pineapple Pastry

Recipe by
Total Time:
30 minutes
Nutrition facts:

367 calories, 9 grams fat

Category: Festive Recipe
Technique: Bake Recipe
Difficulty: Medium

Pineapple Pastry. Yes, the pastry that gets its distinction from the feather-like placement of a slice or wedge of pineapple on the top. The one that since memory has served has been about fresh cream and vanilla sponge with a hint of tartness coming from the canned pineapple. The one essential in the line of fresh cream and fruit-based pastry. And the one that, despite being the cheapest, does a fair job at indulgences – especially if it is the smooth velvety-ness of the fresh cream and a good quality vanilla sponge you are looking for.

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • Assembling of the pastry:

  • Vanilla sponge – 500gm
  • Sugar syrup – 100ml
  • Spiced pineapple jam-200gm
  • Whipped cream –250gm
  • Air dried pineapple – 2 thin slices
  • Spiced pineapple jam:
  • Chopped pineapple – 500gm
  • Star anise -3 nos.
  • Cinnamon stick – 1 no.
  • Cloves – 5 nos.
  • Bay leaf – 2 nos.
  • Pineapple juice – 250ml
  • Sugar – 80gm
  • Honey – 40ml
  • Corn syrup – 20ml
  • Sugar syrup:
  • Sugar -120 gm
  • Water – 300gm

How to Make Spiced Pineapple Pastry

  • Peel the pineapple and cut into half, and thinly slice into half-moon shapes. Place the slice on a baking tray and bake at 120˚c until dry and crispy.

  • For spiced pineapple jam, add the chopped pineapple in a saucepan with star anise, cloves, cinnamon and start cooking on low heat.
  • Once all the pineapple cooks for two minutes, add the pineapple juice and cook until all the juice is reduced and add sugar, honey,and corn syrup.
  • Once the mixture has achieved a jam consistency, transfer it into a bowl.
  • Take a cake stand, place a layer of vanilla sponge on it and sprinkle sugar syrup and spread a thin layer of whipped cream evenly. Then spread the spiced pineapple jam over the cream.
  • Place the 2nd layer of sponge, sprinkle sugar syrup and spread the whipped cream and spiced pineapple jam as done before.
  • On top of the 2nd layer place the vanilla sponge and sprinkle the sugar syrup and spread whipped cream and create a smooth finish. Refrigerate for 30 min.
  • Once the pastry is rested, cut the pastry with a sharp knife which is dipped in hot water.
  • For plating, place the cut pastry on a plate and garnish the edges with piped whipped cream and fill the center with the spiced pineapple jam.
  • Garnish with the air-dried pineapple.