Ingredients
Pastry
- 1 whole Small Pineapple, peeled, cored and chopped.
- 2 Granny Smith Apples, peeled, cored and chopped.
- 75g Sultanas or Raisins.
- 1Tbs Cinnamon Powder.
- 2Tbs White Breadcrumbs.
- 50g Sugar.
- 2 Sheets Butter Puff Pastry.
- 1 egg yolk beaten.
Custard
- 350ml Full Fat Milk.
- 100ml Cream.
- 2 large Egg Yolks.
- 50g Castor Sugar.
- 1 teaspoon Vanilla Extract.
- 25g Cornflour.
- 1/2 teaspoon Cinnamon Powder.
Method
- Heat a pan and add the pineapple, apple, sultanas, breadcrumbs and cinnamon powder, cook for 5 minutes, stirring occasionally, remove and cool.
- Put half the mixture along the puff pastry about 8cm or 3 inches in from the edge.
- Roll the pastry over the mixture into a barrel shape, repeat with the rest of the mixture.
- Place on a baking tray with parchment paper, brush with the beaten egg and place in pre-heated oven 190° for 30 minutes.
- Remove dust with icing sugar.
Custard
- Heat milk and cream in a pot, remove just before boiling.
- Whisk the eggs, sugar, vanilla, cinnamon and cornflower, slowly whisk in the hot milk mixture, return to the pot and whisk over low heat till thickened, remove from head and pour custard into a bowl.
