367 calories, 9 grams fat
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.
Assembling of the 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.