Friday, 9 October 2015

PINEAPPLE PINWHEEL PASTRY



During our recent visit to my mum's house she made some pineapple wheels as an afternoon treat. The day before we had chopped up a pineapple and so she used that as filling but she says you can use anything for the centre - from plums to strawberries, and you can even add nuts. I imagine that a dollop of fresh ricotta would sit well underneath too. It's a quick and adaptable recipe, and always tastes good because it's home-baked.

INGREDIENTS
Frozen pastry, 1 sheet makes 4
Jam
Fruit, chopped
Caster sugar

1. Preheat oven to 180-degrees Centigrade. Cut a sheet of frozen puff pastry into quarters. Cut diagonals on each corner, about 2.5cm long. (I find it's easiest to cut the pastry when it's still frozen and then wait for it to thaw before folding.)
2. Place a small dollop of jam in the centre and put fruit on top.
3. Fold alternative corners to the centre. Sprinkle with sugar. Or you could brush with maple syrup.
4. Place on a lined baking tray and bake for about 10 minutes, or until golden.

PS The rose is a firestar rose and my mum tells me that it grows well, and blooms for a large proportion of the year. There's a wonderful story about how it was born out of the Black Saturday fires in Victoria and proceeds of it help the Country Fire Authority. It is a fragrant disease-resistant rose designed to survive different climatic conditions in Australia - from Hobart in the South to Darwin at the Top End.

image the indigo crew

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