Monday, April 06, 2015
little pineapple pies
Finishing the Easter weekend off - which sadly hasn't been such a gloriously lazy and sunny holiday that I usually treasure it for. Simply a longer than normal weekend with work thrown in. Ie overall not a very memorable one - with the baking of little pineapple pies.
Just like the saffron cake and other treats the recipe comes from the Söta kakor-bake book and it turned out brilliantly well. Getting not only thumbs but paws up (obviously). Not too sweet, a bit tart and creamy with the vegan iMat fraiche. A delightful little pie indeed!
Since I got the last batch of the kind eggs I have been baking quite a lot. And while it has been fun with old and new recipes I'm rather tired of cakes, cookies and pies right now. Things you never thought you'd say... Five more eggs to go, then I'm baked out for a while. Truly.
makes for 6 small ones
150 g liquid butter-oil
1 dl caster sugar
3 dl white flour
2 tsp vanilla sugar
1 tin pineapples with no suggar added
1 organic kind egg
2 dl (one jar) Oatly iFraiche
1 tbsp vanilla sugar
Set the oven on 175C. Grease the little pie tins. Stir the butter-oil and sugar until well blended. Add the rest of the ingredients and work the dough together. Line the pie tins with the dough.
Chop the pineapples coarsely. Whip the egg, iFraiche and vanilla sugar together, add the pineapples. Pour into pie tins. Bake in the middle of oven for 20-30 minutes until light golden.
Serve with whipped soy cream.