Shopping list
a roll of puff pastry
a pineapple
50 grams of fine sugar
1 – 2 teaspoons cinnamon
2 liters of sunflower oil, for frying
Because pineapple is a popular fruit in the Chinese food culture, today we combine our old & new year's beignet with pineapple, instead of apple. A crossover of food cultures, especially for the Chinese New Year.
How to make pineapple beignets
Slice the pinapple.
Cut circles out of puff pastry.
Also cut out the leftovers.
Place the pineapple on top.
Stir cinnamon and sugar together.
Fill the hole with the cinnamon-sugar.
Brush water on the edges.
Seal the edges closed.
Press a fork against the edge.
Heat the oil to 180°C
Gently slide the beignet into the pan.
Fry the beignet in 3 minutes golden.
Flip the beignet for another 3 minutes.
Let drain on kitchen paper.
Press the beignets on both sides in the cinnamon-sugar.
Serve the pineaplle beignets with a lovely cup of tea.
Happy Diwali!