Cream curd buns with pineapple

1. 

cream curd 1.1 lb (500 g) • powdered sugar 3.5 oz (100 g) • vanilla sugar 0.25 oz (10 g) • chicken egg 1 pc

Turn on the oven to warm up. Mix the curd with sugar, vanilla sugar and egg.

2. 

sterilized pineapple - rings 12 oz (340 g)

Keep 6 pieces of pineapple rings whole, finely chop the rest from the can (without pickle) and mix into the cream curd.

3. 

puff pastry 9.75 oz (275 g)

Roll out the prepared puff pastry on the paper on a floured board to a size of 30x45 cm. Cut it into 15x15 cm squares and divide the curd evenly. Place a ring of pineapple in the middle.

4. 

Create large buns, which you put on a baking sheet lined with baking paper using a food turner.

5. 

chicken egg 1 pc

Spread the buns well with beaten egg.

6. 

powdered sugar

Bake until golden (20 minutes) on a medium grade. Sprinkle baked with sugar while still warm.

7.