Pineapple Sauce: place one kilogram of pineapple cut into cubes, 125 g of sugar, and 100 ml of water over the heat. Cook until softened, then let it rest.
For the cookie dough: 450 g of flour, 250 g of margarine, 10 g of salt, 200 ml of a whole egg, and 120 ml of water. Knead by hand and let rest for two hours in the freezer.
For the Pastry Cream: 1 liter of whole milk, 103 g of margarine, 206 g of regular sugar, 4 egg yolks, and 103 g of starch. Separate two-thirds of the milk and all the sugar and bring to the heat, stirring constantly. Reserve one-third of the milk, sugar, and all the starch, and incorporate it into the previous mixture when it begins to boil. Beat the yolks, adding them gradually; when it thickens, remove from heat and perform a thermal shock to pasteurize the mixture.
Preheat the oven to 180 degrees.
After two hours, remove the dough, roll it out with a rolling pin. Previously, flour the surface of a plastic bag to handle the dough later and cover the previously greased molds. Mix the pastry cream with the pineapple and cover the mold with a lattice of cookie dough, brushing with egg. If you do not want to cover it with more cookie, you can place a layer of cooked pineapple cubes. Bake for one hour, let cool, and unmold.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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