How to make Guyanese Pine Tart/Pineapple pastry/Easy step by step video for beginners

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor while reducing saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free option, while water reduces cost.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is unrefined and has a lower glycemic index.

Cut the core out of the medium-sized fresh pineapple and cut it into medium-sized pieces.

Pulse the pineapple pieces in a food processor until they are coarse, not too fine.

In a saucepan, combine the pineapple, 1/3 cup sugar, 1 stick of cinnamon, and 1/2 lemon juice.

Add 1 tablespoon of almond essence (or vanilla essence) to the mixture and mix well.

Cook the mixture until all the liquid evaporates and it becomes sticky and gooey, then let it cool completely.

In a mixing bowl, add 2 cups of all-purpose flour, 1/4 cup cold butter cut into small pieces, and 1/2 cup of cold vegetable shortening.

Mix until you achieve a crumbly texture, then add ice water a small amount at a time to form a dough ball without kneading.

Wrap the dough in cling wrap or place it in a ziplock bag and refrigerate for about 1 hour.

After an hour, roll out the dough on a floured surface to about 1/4 inch thick, dusting with flour as needed to prevent sticking.

Use a round cookie cutter to cut out circles from the dough, rolling out any leftover dough as needed.

Take each circle, spread a small amount of the cooled pineapple filling in the center, and apply egg wash around the edges.

Fold the dough over to create a triangle, sealing the edges well with a fork to prevent filling from leaking.

Brush the tops of the pastries with egg wash and place them in a greased pan.

Preheat the oven to 350°F (175°C) and bake the pastries for 12 to 15 minutes until golden brown, checking frequently.

Once baked, allow the pastries to cool completely before serving.

Cooking Techniques

Equipment Needed

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Dietary

Allergens