Puff pastry with pineapple

Name: Puff pastry with pineapple
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 pack of (6 slices, 450 g) deep-frozen puff pastry; 1/2 package Pudding powder "Vanilla Flavor"; 1/4 l Milk; 1 TABLESPOON Sugar; 4 TABLESPOONS Coconut flake; 1 jar(s) (446 ml, 260 g) Pineapple Rings; 1 egg (size M); 1 TABLESPOON Whipped cream; 50 g Dark chocolate coating; 7-10 Tbsp Lemon balm; 7-10 Tbsp Cling film; baking paper; 1 small freezer bag

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 pack of (6 slices, 450 g) deep-frozen puff pastry
1/2 package Pudding powder "Vanilla Flavor"
1/4 l Milk
1 TABLESPOON Sugar
4 TABLESPOONS Coconut flake
1 jar(s) (446 ml, 260 g) Pineapple Rings
1 egg (size M)
1 TABLESPOON Whipped cream
50 g Dark chocolate coating
7-10 Tbsp Lemon balm
7-10 Tbsp Cling film
baking paper
1 small freezer bag

Directions

1
Place puff pastry slices next to each other on the work surface and allow to defrost. Mix pudding powder, 2 tablespoons of milk and sugar. Bring the remaining milk and 2 tablespoons of grated coconut to the boil, remove from the heat and stir in the pudding powder.
2
Bring to the boil again briefly. Cover the pudding with cling film and let it cool down. Drain pineapple rings and cut into pieces. Separate the egg. Whisk egg yolk and cream. Cut puff pastry slices in half crosswise.
3
Cut an approx. 1 cm wide edge into each slice, but do not cut into two opposite corners. Pull the resulting "frame" from the loose corners to the opposite corner so that the dough crosses over at the fixed corners.
4
Fasten with egg white. Put a blob of pudding in the middle of each and spread some pineapple pieces on top. Spread the edges of the pastry with whisked egg yolk and sprinkle the remaining grated coconut on top. Place the pieces on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 15 minutes.
5
Let it cool down on a cake rack. Chop the chocolate coating and melt in a water bath. Place in a freezer bag. Cut off a small tip and pull the couverture as threads over the pieces. Makes 12 pieces.