Pineapple strip

Method

1. Preheat the oven to 210C/gas 7. Heat the rum in a pan, add the raisins and leave to soak.

2. Peel the pineapple and cut into quarters vertically. Take out the centre hard cone and cut into 1cm thick slices.

3. Heat the butter in a separate pan, add the pineapple and 55g of the sugar and slowly cook for about 15 minutes until all the liquid has disappeared. Leave to cool.

4. Roll the puff pastry into a rectangle about 3mm thick and cut into two 30cm x 13cm rectangles. Lay one of the rectangles on a greased baking sheet, and keep the other in the fridge.

5. Soften the marzipan and lay down the centre of the base pastry rectangle, leaving a 1cm gap at each end. Layer the pineapple on top, leaving a 1cm border all round. Sprinkle with the drained raisins.

6. Take the second rectangle and roll out to a slightly larger size (a few mm) in each direction. Carefully fold the pastry in half and make horizontal slashes at ½cm intervals from the folded edge leaving a 2.5cm border around the edges of the pastry. Unfold the pastry.

7. Brush the border of the base with egg wash and lay the slashed pastry on top of the base and filling. Seal the edges and crimp with fingers or by using a fork to press down around the edges.

8. Sprinkle with the remaining sugar and bake in the hot oven for 15 minutes, then reduce the temperature to 200C/gas 6 and bake for 15 minutes more.

9. Remove from the oven and leave to cool slightly before serving.

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Ingredients

56ml rum
112g raisins
1 pineapple
55g unsalted Butter
83g unrefined granulated sugar
1 x 500g packet Puff pastry
114g marzipan
2 egg yolks

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