Angélica Herrera

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Angélica Herrera

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Angélica Herrera

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An excellent opportunity to prepare a delicious pie with an exotic fruit, which preserves the acidity of the pineapple without being cloying.

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Ingredients

24 portions

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Preparation

Pineapple Sauce: place a kilo of diced pineapple on the fire, 125 g of sugar and 100 ml of water. Cook until it softens, let it rest.

For the cookie dough: 450 g of flour, 250 g of margarine, 10 g of salt, 200 ml between a whole egg and 120 ml of water. Knead manually and let stand for two hours in the freezer.

For Pastry Sauce: 1 liter of whole milk, 103 g of margarine, 206 g of regular sugar, 4 egg yolks and 103 g of Fécula. Separate 2 thirds of the milk and sugar plus all the sugar and bring to the fire, stir constantly. Reserve a third of milk, sugar and all the starch and add to the previous mixture when it is boiling. Beat the yolks, add little by little, when thickened from the heat and heat shock to pasteurize the mixture.

Preheats the oven to 180 degrees.

After two hours, remove the dough, stretch with the rolling pin. Previously, flour the surface of a plastic bag to be able to handle the dough later and cover the molds previously buttered. Mix the custard with the pineapple and cover the mold with the dough of the cookie dough, shine with egg. If you do not want to cover with more biscuit, you can place a layer of previously cooked pineapple squares. Bake for one hour, let cool and unmold.