Puff pastry braid with caramelized pineapple and nougat cream

With this puff pastry braid with caramelized pineapple and nougat cream, you are going to triumph this Christmas. Easy to prepare, beautiful and delicious are the three adjectives for this dessert, which in addition to incorporating some Christmas touches such as the presentation and the nougat, has pineapple, which will help us to lower the food a little bit if we do not overdo it with cream :).

Let's get to it!

INGREDIENTS:

• A sheet of puff pastry
• One egg
• Pineapple (if not in syrup)
• 2 tablespoons butter
• 2 tablespoons cane sugar or whole coconut sugar
• 2 tablespoons slivered or granulated almonds
• 1/2 teaspoon cinnamon
• 2 tablespoons of aged rum
• 400 ml whipping cream
• 80 gr of soft Jijona nougat
• One tablespoon of bread crumbs.

ELABORACIÓN: click here to see video-recipe

1. Peel the pineapple and discard the hard core. Cut into slices and then into cubes. Melt over low heat two tablespoons of butter in a frying pan, increase the heat, add the pineapple in small pieces and brown on both sides. Add the sugar, stir and cook until the sugar melts.
2. Add the cinnamon and rum. Turn up the heat and, if you know how, flambé, if not, simply wait a couple of minutes until the alcohol evaporates. Continue cooking until the sauce caramelizes and thickens without burning, best over low heat, remove and allow to cool.
3. Roll out a rectangular puff pastry dough. Prick with a fork and brush with beaten egg and sprinkle with a little breadcrumbs (this is to prevent the base from getting wet and so it also comes out crunchy).
4. Imagine dividing the dough lengthwise into three equal parts. Sprinkle some breadcrumbs in the middle. This serves to absorb the liquid and does not leave the puff pastry wet or raw when baked.
5. Place the filling in the center part. Then cut into strips the two remaining parts and then braid each one, alternating one on the right with one on the left and placing them on top of the filling to cover it and form the braid.
6. Pincela de nuevo y hornea a 200ºC o  hasta que se dore ( unos 20 min pero depende de cada horno y si ves que se te dora muy rápido o se te va a quemar cubre con papel de plata).
7. While it is being made, put the nougat in small pieces and the cream in a saucepan and over low heat melt the nougat, stirring it with a whisk. Remove and cool. When it is completely cold, whip it with the turmix and put it in the refrigerator again to accompany the braid.
8. Sprinkle with powdered sugar and serve warm with the nougat cream well chilled; you can also serve it with nougat ice cream!

We already have ready this puff pastry braid with caramelized pineapple and nougat cream, If you want to make it in a light version, just put a little bit of ricotta cheese or 0.0% fat whipped cheese in a small glass, and put the pineapple pieces on top with caramelized pineapple and some almond kernels on top.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent gastronomic recommendations for you to discover new destinations, restaurants and wonderful quality products.

With all my love,

Mireia Alum