Chaussons au Anana - Pineapple Turnover Recipe

Chaussons Au Anana on a tray

Recipe for Chaussons au Anana - Pineapple Turnovers

When Dan and I were in Taiwan we really loved eating pineapple cakes. They were often super fresh with cooked down pineapple fillings surrounded by a shortbread crust. As Lunar New Year was coming up, Dan wanted to make pineapple cakes (a traditional Lunar New Year treat in Singapore and Taiwan) but also incorporate croissants or some kind of laminated pastry. 

Dan recently came across a pineapple jam filling from a Singaporean Chef named Violet Oon. This recipe involves stewing the pineapples with cinnamon and cloves, something very different from Dan's previous iterations. We had some puff pastry in the freezer and thus, Dan's need to combine different elements was satisfied through making a pineapple turnover, or a Chausson au Anana.


Outside ChiaTe - this pineapple cake had a blend of
pineapple and mashed winter melon


SunnyHills Pineapple cakes - this one was 100% pineapple

Ingredients

*Makes 8 large pastries or 18 medium sized ones.

  • One large ripe pineapple - approximately 750g of pineapple pieces
  • Pack of frozen puff pastry - made with butter (thawed)
  • Small beaten egg
  • 150g Sugar
  • Cinnamon stick
  • 5 cloves *but 10 would be better

Directions

  1. Chop up pineapple (we used a food processor to quickly chop up in a 10 pulses).
  2. In a medium sized pot, put in the pineapple, cinnamon stick, sugar and cloves. Cook at medium heat for 20-25 minutes until the liquid is mostly boiled off.
  3. While the pineapple filling is still warm, extract the cinnamon stick and cloves and allow the filling to cool down (about 1 hour).
  4. Preheat the oven to 400F.
  5. Beat a small egg in a bowl.
  6. Slice up a "sheet" of puff pastry using a ruler. Depending on the size you want to make, you can either make large 5 inch squares or 3.3" squares.
  7. Place the pineapple filling in the middle of each square. For small squares about use about 1.5 tablespoons of filling. For larger squares about 3 heaping tablespoons.
  8. Brush the edges with the beaten egg wash.
  9. Fold one side over diagonally so you end up with a triangle shape.
  10. Use a fork to crimp the edges. 
  11. Place the pastries on a prepared baking sheet with parchment paper.  You will likely need two baking trays.
  12. Brush the top with the beaten egg and generously sprinkle sugar on the top of each turnover.
  13. Put baking sheets into the oven - one on the top rack and one on the bottom rack. Bake for 15 minutes. Rotate trays and bake for another 15-20 minutes until the tops are golden brown.
  14. Eat and enjoy! Take photos as necessary.
pineapple turnovers on a tray in the sunlight

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