Pineapple cream pastries By Chef shireen anwer

Pineapple cream pastries

Pineapple cream pastries:

Eggs 6
Caster sugar 6 ounce
Flour 6 ounce
Vanilla essence 1 tsp

1. Beat eggs with sugar till light and fluffy. Add 1tsp of vanilla essence and mix gently
2. Continue beating till the mixture doubles in volume.
3. Fold in the sieved flour. Gently grease a long rectangular pan and line with butter paper.
4. Pour batter into baking pan and bake in pre heated oven for 20-25 minutes.
5. The sponge is ready when it leaves the sides of the tin and is springy to touch
6. Remove from the oven and cool. Cut into desired shapes to make the pastries

For icing:
Fresh cream whipped 12 ounce
Caster sugar 2 ounce
Pineapple cubes 1 cup
Glazed cherries accordingly
Flaked almonds as required

1. Ina bowl whip together 12 ounces of fresh cream with 2 ounces of castor sugar.
2. Spread an even thick layer of icing on top of the pastries and decorate with pineapple chunks, cherries and flaked almonds.

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