Pineapple Napoleon

14 Reviews
100% would make this recipe again

Puff pastry covered with pineapple slices.

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Ingredients

parchment paper, for the baking sheet
butter, unsalted, for the baking sheet
white flour (all purpose), to roll out the pastry
200 g puff pastry dough 1/2 box
1/2 pineapple, thinly sliced (about 1 cm) 1 kg
1/2 cup brown sugar 100 g
1/4 cup apricot jam 80 g
6 scoops vanilla ice cream [optional] 375 mL

Before you start

Defrost the puff pastry dough at room temperature for 2 hours or overnight in the refrigerator. The dough should be flexible but still feel cold to the touch.

Method

  1. Preheat the oven to 205°C/400°F. Butter a large baking sheet (about 30 x 38 cm) and line with parchment paper.
  2. On a lightly floured board, roll out the puff pastry to a 28 x 35 cm rectangle (approx.), using a rolling pin. Cut and remove extra dough from the edges in order to make a well-shaped rectangle. Place the rectangle on the baking sheet.
  3. Halve the pineapple lengthwise and cut each half crosswise into thin slices (about 1 cm). Place the slices in 3 rows over the pastry rectangle, alternating to form a herringbone pattern. Sprinkle the pineapples slices with the brown sugar.
  4. Cook in the middle of the oven 20 min, until the pastry is golden and the pineapple is tender and somewhat caramelized. Warm up the jam in a microwave oven and brush it over the slices. Cool slightly.
  5. Serve warm or at room temperature with an optional scoop of vanilla ice cream on top of each serving.

Nutrition Facts Table

per 1 serving (150 g)

Amount

% Daily Value

Calories

320

Fat

13 g

20 %

Saturated 1.8 g
+ Trans 0 g

9 %

Cholesterol

0 mg

Sodium

100 mg

4 %

Carbohydrate

51 g

17 %

Fibre

2 g

7 %

Sugars

33 g

Net Carbs

49 g

Protein

3 g

Vitamin A

1 %

Vitamin C

54 %

Calcium

3 %

Iron

11 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits ½
Fats 1
Other Foods 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

14 Reviews (13 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Fruits | Desserts | Bake

Top Reviews

View All Reviews
may 01, 2010 | I would make this recipe again

The pineapples are too heavy to let the pastry get flaky, so leave some space between pieces (and use fewer if necessary). 20 minutes was almost long enough. Very sweet. Use whipped heavy cream to cut the sweetness. Would pair well with rum.

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