Pineapple Pie

Name: Pineapple Pie
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g pineapple; 30g granulated sugar; 200g Melaleuca pastry dough; 5ml Cointreau Orange Wine; 10g Orange jam; a little Egg liquid

by Sister Guoming

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Today I’ll have something simple. I bought frozen meringue from a western food condiment shop in Sanyuanli market a year ago to make this kind of pies. Napoleon’s super easy. Fresh pineapple is getting cheaper and cheaper. It is made into pie fillings with a crispy crust, which is N times better than Uncle Mai's. Pineapple not only cleans the stomach and helps digestion, but also nourishes the skin and eliminates edema. Making pineapple into a dessert filling can retain the fragrance and remove the astringency.

Ingredients

Pineapple Pie

1. Cut the pineapple into small cubes, add sugar and simmer until it becomes a thick jam. Turn off the heat. After cooling, add a little orange wine and orange jam, if you don't have orange jam, don't put it. The step diagram can refer to the practice of pineapple jam, the link is in the preface; the oven is preheated to 220 degrees; the puff pastry dough is rolled into 0.3cm thick slices and cut into 12*6cm long squares

2. Brush egg liquid around the bottom layer for pasting, and make a few strokes across the middle of the top surface for ventilation. After putting the pineapple in the middle, cover both sides and seal the surroundings tightly; use a small fork to lightly press the surroundings to seal again and play a decorative role. Brush the egg liquid on the surface and put into the oven