Baking

Pineapple & Rum Puffs

prep 30 mins, plus cooling cook 20 mins
Ingredients
  • ½ juicy ripe pineapple
  • 50 g (2 oz) raisins
  • 3 tablespoons clear honey
  • 4 tablespoons rum
  • butter, for greasing
  • 500 g (1 lb) ready-made puff pastry
  • flour, for dusting
  • 1 egg yolk
  • 200 g (7 oz) mascarpone cheese
  • 2 tablespoons icing sugar, sifted
Directions

Cut away the skin from the pineapple and cut the flesh into thin slices. Chop the pineapple into small pieces, discarding the central core. Put in a bowl and stir in the raisins, 2 tablespoons of the honey and 2 tablespoons of the rum.

Grease a baking sheet. Roll out the pastry on a lightly floured surface to a 28 cm (11 inch) square. Trim off the edges and cut into 5 even-sized strips. Cut across in the opposite direction to make 25 squares. Using the tip of a sharp knife, make a shallow cut, 1 cm (½ inch) away from the edges, to make a rim. Beat the egg yolk with the remaining honey and brush over the pastry rims.

Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes, or until risen and golden. Scoop out the centres of the pastries to shape cases and return to the oven for 5 minutes. Transfer to a wire rack to cool. Beat the mascarpone with the icing sugar and remaining rum and spoon into the cases. Pile the pineapple mixture on top to serve.

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