Ingredients
Caramel Topping
Dough
Instructions
Step 1
Making the Caramel
Step 2
Preparing the Dough
Step 3
Assembling and Baking
Servings
Equipment
Use different-sized bowls to separate wet and dry ingredients. Stainless steel or glass is best for easy cleaning.
A stand mixer or hand mixer speeds up the process of whipping and mixing, ensuring a light, airy dough.
Choose a medium-sized saucepan to melt the butter and caramelize the pineapples evenly.
A standard 9-inch round or square baking dish works perfectly. Non-stick or silicone options make for easy release of your pastry.
Variations
Faq
- How do I know when the caramel is ready?
Keep an eye on the color and texture. Once it turns a beautiful amber color and thickens slightly, it's ready!
- Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to slice them thinly and remove the core. Fresh might take a little longer to caramelize.
- Do I need to sift the flour?
Sifting helps to aerate the flour and removes any lumps, giving you a lighter, fluffier batter.
- How do I prevent the caramel from sticking to the pan?
Make sure your baking dish is well-greased before placing the caramelized pineapples.
- Can I prepare the caramel in advance?
Yes, you can prepare it a day in advance and store it in the fridge. Warm it slightly before using it to make it easier to pour.
- What's the best way to store leftovers?
Store any leftover pastry in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat slightly before serving for the best flavor.