Saturday, March 17, 2012

Pastry with Pineapple

Awesome, easy and tasty!
For the dough:
2 cups flour
1 cup warm water
2 tsp vodka
1 pack of yeast (8 gr)
2 tbs olive oil
1 tsp salt
2 tsp sugar
Mix everything in a bowl, knead until smooth and elastic, about 10 minutes.
Transfer to large greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.

For the filling
 1 pineapple cou into chunks
1 cup water
2 tbs sugar (I used brown sugar)
1/2 tsp cinnamon
1 tsp flour
In a small pot boil pineapple chunks with water, sugar and cinnamon for about 15 min. Do not cover!
Add flour and stir really good, so you can't see the flour balls.

Remove the dough about 20 minutes before you're ready to make the pastries. After 20 minutes, roll the dough out as thin as possible into a large rectangle. I suggest doing this between two pieces of plastic wrap or parchment paper.
 Cut the dough into an even number of rectangles slightly larger than you want your pastries. Spoon filling onto every other rectangle.
Use the remaining rectangles to cover the filling and make a pouch. Use the tines of a fork to press the edges of the top and bottom pastries together.
Brush the tops with olive oil and bake for 20-25 minutes at 350°F.


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