Thousand-feuille puff pastry pineapple pie
Overview
How to cook Thousand-feuille puff pastry pineapple pie at home
Tags
Ingredients
Steps
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Make the pie filling first: cut the pineapple into fine cubes.
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Put it in a saucepan, turn on medium heat and cook until tender. Add 70G of white sugar during this period. Just before serving, mix 2 tablespoons of cornstarch with a little water and stir evenly. Pour into the chopped pineapple that is about to come out of the pan. The chopped pineapple will become sticky at this time. Take it out and let it cool and set aside.
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Such a measuring spoon.
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To make the pie crust, prepare the ingredients: 50G butter, 6G powdered sugar, 156G water, 2G salt, 270G low-gluten flour. 40G high-gluten flour. Mix all the ingredients and knead into a smooth dough. Cover with plastic wrap and refrigerate for 20-30 minutes.
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Wrap 180G in butter slices and wrap them in plastic wrap. Use a rolling pin to press the butter into large and evenly thick slices. Let it rest in the refrigerator.
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The dough has been chilled and relaxed. Take it out of the refrigerator, sprinkle a layer of flour on the cutting board, roll the dough into a rectangular sheet that is 3 times larger than the butter sheet, and place the butter sheet on the dough.
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Fold the dough to wrap the butter slices. (Try to empty out the air inside, otherwise bubbles will form and break easily when rolling out)
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Turn the dough over and roll it out into a rectangular shape
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Like folding a quilt, fold the two sides of the rectangular dough piece in half towards the middle.
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Then fold the folded dough in half, wrap it in plastic wrap and put it in the refrigerator for 15 minutes. After 15 minutes, take it out, roll it into a rectangle again, fold it up like a quilt, and put it in the refrigerator for another 15 minutes (repeat steps 8-10 three times, that is, put the dough in the refrigerator for a total of 3 times for 15 minutes).
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After refrigeration for 15 minutes, take it out again and roll it into a rectangle with a thickness of about 0.3CM.
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Use the mold to press out the required dough pieces.
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Spread the dough evenly into the mold and top with a layer of chopped pineapple.
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Cut out some strips about 1 cm wide and place them one after another to create shapes.
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If you don’t have a mold, you can also line a baking pan with tin foil, cut out a rectangular piece of dough, brush the four sides with egg wash, and stick the long strip to the rectangular dough piece as shown in the picture.
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Put a layer of chopped pineapple and weave the long noodles into a mesh.
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It can also be made into other shapes (please ignore the strange thing in the upper right corner, which is made from leftover scraps...). Now that everything is shaped, you can preheat the oven and heat it up and down to 200 degrees for 30 minutes. At this time, brush the surface of all the long strips with a layer of whole egg liquid.
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The finished product, although it doesn’t look very good, tastes great...
