Exotic Fruit Dessert with Pineapple
A combination of mascarpone and fruit in puff pastry ... mmm
Preparation steps
- Preheat the oven to 200 C. Roll out the puff pastry into a rectangle measuring 35x14cm. Use a knife to frame the edges, pierce the middle of the dough with a fork. Refrigerate for 20 minutes.
- Bake for 10-15 minutes or until it gets a nice yellowish color. Reduce the temperature to 180C. If the middle or one side rises a lot, lightly press the dough with a spoon and return to the oven for a minute or two to dry.
- When baked, dry to cool then transfer to a serving plate.
- Cut the exotic fruit in half and use a spoon to remove the seeds and juice. Whisk the mascapone with the exotic fruit, add the sugar and coat the puff pastry.
- Peel a pineapple, slice it, place it on the cream, lightly heat the jam and coat the pineapple.
- Cool down and enjoy !!!
Serving
Cool well and serve. Add icing if desired. It's great the next day if you have anything left.
