Start the day off right with a buttery, flaky confection filled with pineapple jam and covered in a sweet glaze. Pineapple pastries for breakfast are easy to make and are the perfect on-the-go treat.
Want to change? You can fill these golden pastries with the jam of your choice.
Learn how to make pineapple pastries for breakfast in episode 6 of Raufikat’s best baking.
Grilled Pineapple Pastries
- 2 cups plus 2 tbsp. (300 g) all-purpose flour
- 2 teaspoons granulated sugar
- ½ teaspoon of salt
- ½ teaspoon baking powder
- ½ cup plus 6 tablespoons (200 g) unsalted butter, frozen and grated
- 2 eggs, cold, divided
- 2 tablespoons to ¼ cup ice water
- ¼ cup pineapple jam (recipe below)
- 1⅓ cups (150g) icing sugar
- 1 to 2 tablespoons of 2% milk
- ½ teaspoon of vanilla
- Yellow and green gel food coloring, optional
Combine flour, sugar, salt and baking powder in a large bowl. Add the butter and rub it into the flour with your fingertips until it resembles coarse crumbs.
Add an egg and 2 tablespoons of water, then using your hands, mix the dough until it forms a ball, adding up to 2 tablespoons of water if necessary. Shape into a rough 6-inch square and wrap in plastic wrap, then refrigerate for 10 minutes.
Set the oven rack to the lowest position and heat the oven to 375 F.
Lightly flour your work surface. Roll the dough into a 13 inch square, about ⅛ inch thick. Cut into a 12 inch square and discard excess dough. Use a ruler to mark four notches, 3 inches apart, on the top and bottom edges of the square, then mark three notches, 4 inches apart, on the remaining two sides. Using the notches as a guide, cut the dough into twelve 4 x 3 inch rectangles.
Whisk the remaining egg and brush the outer edges of each rectangle. Place 2 teaspoons of jam in the center of six rectangles of dough. Cover the jam with another piece of dough, egg-washed sides touching. Press them together to seal and use a fork to crimp the edges. Use the fork to poke holes in the tops of the pastries, then apply a final coat of egg wash.
Place the pastries on a baking sheet lined with parchment paper. Bake until golden brown, 25 to 30 minutes. Transfer them to a cooling rack to cool completely.
Mix the icing sugar with 1 tablespoon of the milk and the vanilla, adding more milk, if necessary, to achieve a spreadable consistency.
Scoop out 2 tablespoons of frosting and divide evenly between two small bowls. Tint the frosting in one bowl with yellow food coloring and the other with green.
Use a palette knife or spoon to spread the white frosting over a pastry, then sprinkle small ovals of yellow frosting on top to form a pineapple shape, followed by a small dot of green frosting for the leaves. Use a toothpick to create the shape of the spiked pineapple fronds and let harden. Repeat with the remaining pastries.
Makes 6 pastries
Pineapple jam from Raufikat
- 500g fresh pineapple chunks
- 1 cup (200g) granulated sugar
- 2 tablespoons lemon juice
Puree the pineapple in a food processor until almost smooth. Transfer to a wide, shallow saucepan with the sugar and lemon juice and cook over medium heat, stirring occasionally, until thick and jammy and no have more bubbles on the surface, about 20 minutes.
Pour into a heatproof container and let cool.