Making a pie can be a palaver - not this one! Delicious and reassuringly simple, and ready in just in an hour.
1 large pack puff pastry
2 tbsp butter
1 large can Goody Pineapple Tidbits
1 can Goody Velor Cream
½ cup brown sugar
¼ cup pineapple preserves
2 tbsp flour
1 tbsp cinnamon
1 egg yolk for brushing the pastry
Fine sugar for decorating
For the filling:
1.Drain pineapple from syrup. Reserve 2 tbsp of the syrup and set aside.
2- Heat butter in a frying pan then add the pineapple pieces. Stir occasionally until pineapple caramelizes.
3.In a separate pan, combine the cream, sugar, preserves, 2 tbsp syrup, flour, and cinnamon and mix well until sugar dissolves. Add the caramelized pineapple, mix well and set aside.
1.Using a rolling pin, roll the puff pastry into a 25x35 rectangle. Cut 8 even slits along the 2 sides of the pastry rectangle. Then cut 2 slits (2 cm each) across from the top and bottom of the rectangle .
2.Place the pineapple mixture lengthwise down the center of the pastry.
3.Starting at one end, fold the pastry strips over the pineapple mixture, alternating sides, to form braids that cover the pineapple mixture. Brush the pastry with the egg yolk. Bake the strudel for 40 minutes until done or until the pastry is golden brown. Cool and sprinkle with fine sugar.