Summer Pineapple Jam Pie
This Delicious Pineapple twist with roasted almonds is perfect to share with family and friends around the table this Summer!
Equipment
Ingredients
- 2 Puff pastry sheets
- 7 oz (200 g) Pineapple Jam
- 1/2 cup (120 g) sliced almonds
- 1 egg (For Eggwash)
Instructions
- Preheat oven on 400F/200C.
- Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet.
- Roll the puff pastry on the Roul'PAT™ into a large rectangle. Then, flip it onto the Large bonMAT™. Reserve in the refrigerator.
- Roll your second puff pastry on the Roul'Pat into a large rectangle and reserve it in the refrigerator, while taking your first pastry out.
- Using your off set spatula, spread the Pineapple jam on top of the puff pastry leaving 1"/2cm on the sides. Add the sliced almonds.
- Take your second puff pastry out of the fridge and flip it on top. Press all around to seal it.
- You can draw directly the pineapple using your cake knife. Slice and twist the dough accordingly. When doing the inner design, be careful not to cut through the second layer of dough.
- Whisk the egg and brush it on top of your Pineapple. Decorate with a few almonds on top.
- Bake for 15 minutes at 400F/200C. (Every oven heats differently, monitor your Pineapple from 12min)
- Once your Pineapple Summer Pie is out of the oven, let it cool down for about 10min. Slide it onto your service plate. Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 499kcal | Carbohydrates: 48g | Protein: 8g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 168mg | Potassium: 168mg | Fiber: 3g | Sugar: 13g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com