Fruit cake Pineapple Flowers
Composition / ingredients
8
Servings:
Step-by-step cooking
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Defrost a little ready puff pastry at room temp. Disconnect one layer and put it back in the refrigerator - you can make a second portion from it if desired.
Open a jar of pineapples, drain the liquid, and dry the pineapples themselves on a paper towel.
Roll out the dough into a layer, cut into strips slightly wider than 1 cm each.
Put three strips of rays on top of each other, put a pineapple ring on them.
Wrap the strips inside the ring and press in the center.
Place the resulting flowers on a baking sheet covered with baking paper.
Put pre-soaked dried cherries in the center of each pineapple flower.
Grease the petals of the dough with beaten egg and put in the oven to bake at 180 degrees for 25-30 minutes.
Open a jar of pineapples, drain the liquid, and dry the pineapples themselves on a paper towel.
Roll out the dough into a layer, cut into strips slightly wider than 1 cm each.
Put three strips of rays on top of each other, put a pineapple ring on them.
Wrap the strips inside the ring and press in the center.
Place the resulting flowers on a baking sheet covered with baking paper.
Put pre-soaked dried cherries in the center of each pineapple flower.
Grease the petals of the dough with beaten egg and put in the oven to bake at 180 degrees for 25-30 minutes.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pineapples - 49 kcal/100g
- Canned pineapples - 57 kcal/100g
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
- Sour cherry - 52 kcal/100g
- Sweet cherry - 64 kcal/100g
- Dried cherries - 292 kcal/100g
- Canned cherries - 61 kcal/100g
