Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl
Freshly baked Hawaiian pineapple croissant
Tropical croissants filled with sweet pineapple jam and chunks of fresh fruit

Hawaiian Pineapple Croissants

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
The 'Hawaiian' label on pizza is divisive, but for pastries it's a bullseye. The natural acidity of pineapple (due to the bromelain enzyme too, though inactivated during baking) cuts through the greasiness of the butter fantastically. This recipe is a sunny meeting of French technique and Polynesian flavours.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 18 mins
⌛ Total Time 3 hrs 20 mins
🍽️ Servings 8 servings
🔥 Calories 440 kcal
🌍 Cuisine Tropical Fusion

Ingredients

Equipment Needed

  • Rolling pin
  • Baking parchment
  • Sharp knife (for cutting dough)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Prepare the dough (flour, salt, sugar, milk, yeast). Knead together, rest in fridge for 1 hour.

Tip: Cold ingredients slow down the yeast, resulting in finer flavours during fermentation.
2 ✓

Layer the butter into the dough (3 single turns, chilling in between).

Tip: See the 'Greek Yoghurt Croissant' recipe for detailed technology.
3 ✓

Roll out the dough, cut triangles. Brush the base with jam, and sprinkle on a few cubes of pineapple.

Tip: Really just a few pieces! If there is too much filling, the steam will destroy the dough structure.
4 ✓

Roll up, prove on the tray for 1-1.5 hours (until wobbly).

Tip: The croissant is proved when the layers on the side are visibly opening up.
5 ✓

Brush with egg, sprinkle with brown sugar (this caramelises on top). Bake at 190°C for 15-18 minutes.

Tip: The molasses content of brown sugar gives a deeper flavour.

Recipe FAQ

The inside of the dough got soggy.
Fresh pineapple releases a lot of juice. Ideally use jam, or pre-caramelise the fresh pineapple to evaporate the water.
The croissant stayed small.
You probably 'killed' the butter layers with too much pressure, or didn't prove it enough before baking.

Ingredients

  • 500 g Plain flour
  • 25 g Fresh yeast
  • 50 g Caster sugar
  • 10 g Salt
  • 250 ml Cold milk
  • 250 g Butter (cold, block)
  • 1 pc Egg (for glazing)
  • 100 g Fresh pineapple (cut into small cubes, drained)
  • 50 g Thick pineapple jam
  • 30 g Brown sugar
  • 20 g Icing sugar