Wednesday, May 2, 2012

Eggless Pineapple Pastries


1 1/4 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 can of condensed milk
1/2 cup melted butter (you can substitute it by 1/2 cup veg oil)
1/3 cup crushed pineapples
1/4 cup pineapple juice (from draining 1/3 cup crushed pineapples)
1 tsp pineapple essence (you can use vanilla also)

2 cups whipped cream for filling and frosting
1 to 1 1/2 cups of finely chopped pineapple for filling and garnishing

Preheat the oven to 350 F. Line one 9- inch cake pan with parchment or wax paper and grease it with cooking spray. Sift and mix together the flour, baking powder and baking soda. Add the condensed milk, pineapple juice, and melted butter. Mix well with a whisk and then add the crushed pineapples to the batter and mix it again. Pour into prepared pan. Bake for 30-40 min or until the toothpick inserted comes out clean. Allow to cool.

For assembling the pastries, cut the cake midway and spread the whipped frosting on the lower half of the cake. Then cover it with the finely chopped pineapples all over. Place the upper half of the cake over it. Then cut into 2 inch x 2 inch pieces. With the fresh whipped cream, decorate the pastries as per your choice of decoration and garnish them with pineapples. Let it refrigerate for around 1 hour before serving.

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