Tropical Pineapple and Coconut Pies

Name: Tropical Pineapple and Coconut Pies with Zesty Whipped Creme Fraiche and Salted Caramel
Total time: 45 min
Yield: 2
Cuisine: Hawaiian
Ingredients: 1 pack(s) Puff Pastry Sheet; 1 unit(s) Lime; 1 tin(s) Pineapple Rings; 15 grams Desiccated Coconut; 80 grams Salted Caramel Sauce; 150 grams Creme Fraiche; 4 tsp Sugar

with Zesty Whipped Creme Fraiche and Salted Caramel

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Flaky puff pastry is filled with a delicious combination of pineapple and salted caramel. Dollop over hand-whipped creme fraiche, infused with the tropical flavours of lime and coconut, and finish with a drizzle of salted caramel sauce. These tropical pies are the perfect dessert to impress friends and family with.

Allergens:

Cereals containing gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 35 minutes

DifficultyMedium

Ingredients

serving amount

1 pack(s)

Puff Pastry Sheet

(Contains: Cereals containing gluten)

1 unit(s)

Lime

1 tin(s)

Pineapple Rings

15 grams

Desiccated Coconut

80 grams

Salted Caramel Sauce

(Contains: Milk)

150 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

4 tsp

Sugar

Nutritional information

Energy (kJ)4757 kJ

Energy (kcal)1137 kcal

Fat70.6 g

of which saturates42.3 g

Carbohydrate113.3 g

of which sugars49.5 g

Protein12.3 g

Salt1.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Zester

•Baking Tray

Instructions

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature.

b) Zest and cut the lime into wedges.

c) Remove the pineapple rings from the tin, cut into small chunks and add to a medium bowl. Stir three quarters of the desiccated coconut and three quarters of the salted caramel sauce into the bowl.

d) Unroll the puff pastry, keeping the baking paper underneath. Slice once horizontally, then once vertically into 4 equal rectangles. Transfer the pastry with the baking paper to a baking tray.

a) On each pastry rectangle, spoon the pineapple mixture vertically in a long strip, just off-centre, leaving a 1cm gap at the top and bottom. Brush a little water along the sides of each rectangle.

b) To make your pies, fold the other side of the pastry lengthways over the filling. Press down lightly with a fork over the open sides to secure. Brush the top of each pie with a little water and sprinkle over half the sugar (see pantry for amount).

c) Make a few small slits across the top of the pastry to allow the steam to escape.

d) Bake on the middle shelf of the oven until puffed and golden, 12-15 mins. TIP: Rotate the baking tray halfway through baking to give your pies an even, golden colour.

a) Meanwhile, whisk the creme fraiche, lime zest and the remaining sugar in a medium bowl until thick, 1-2 mins.

b) When baked, remove the pies from the oven and allow to cool slightly, 5-10 mins. Drizzle over the remaining salted caramel sauce and sprinkle over the remaining desiccated coconut.

c) Serve the pies, warm or cold, with a dollop of zesty creme fraiche and the lime wedges for squeezing over.