Caramelised Pineapple Turnovers with Chamomile Soy Cream
This is a lovely way to enjoy chamomile, and perhaps keep a cold or flu at bay.
Serving Size: 4
Ingredients:
- 6 slices pineapple, cut in small pieces
- 1 tablespoon vegan margarine
- 2 tablespoons brown sugar
- 4 sheets frozen vegan puff pastry, thawed
- pinch granulated sugar for dusting
for the chamomile cream sauce:
- 1 & 1/2 cups vanilla soy milk
- 1 tablespoon cornstarch
- small pinch salt
- 1 cup water
- 1/2 cup sugar
- 1/4 cup dried chamomile flowers or alternatively 2 chamomile tea bags
- 2 tablespoons lemon juice
- optional very small knife-tip of cucurma as coloring
Directions:
to make the turnovers:
- Preheat the oven to 370 F /188 C or whatever the instructions on the puff pastry package indicate.
- Slice the pineapple rings in small pieces.
- Heat the vegan margarine in a small frying pan.
- Add the brown sugar.
- When the sugar has dissolved into the butter, add the pineapple pieces and cook.
- Stir so that the pineapple pieces are evenly coated with brown sugar.
- As the sugar cooks, it caramelizes.
- Remove from the heat and allow to cool.
- Meanwhile, thaw 4 slices of vegan puff pastry.
- Place 1 tablespoon of caramelized pineapple in the center of each pastry sheet, fold over and crimp the edges.
- Place the pastries on a cookie sheet lined with baking parchment.
- Brush the top with water or soy cream and dust with sugar.
- Using a knife, lightly cut a few holes in the top of each turnover so the steam can be released.
- Bake in the oven for 15-18 minutes or until golden brown.
to make the chamomile cream:
- Bring the cup of water to boil, add the chamomile and sugar and boil for 2 minutes.
- Add the lemon juice.
- Remove from the heat and allow to cool.
- After about 15 minutes, when the mixture is cooled, strain through a fine sieve.
- Don’t wait too long, as the chamomile can get bitter if it is too strong.
- Add the cornstarch to the cold soy milk.
- Place in a sauce pan, and begin to heat.
- Add the chamomile syrup and stir as the cream begins to thicken.
- Season to taste with additional sugar, lemon or vanilla flavorings.
Serve the turnovers with the chamomile cream.