Pineapple and Starfruit Prata Galette

Name: Pineapple and Starfruit Prata Galette
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 3
Cuisine: Malay
Ingredients: 3 slices Roti Prata; 1 Egg; 2 Tbsp Sugar; 50 g Butter; 50 g Light Brown Sugar; 1 Egg; 100 g Ground Almonds; 1 Tbsp Corn Flour; 1 tsp Vanilla Essence; 1/2 Lemon; 1 can Pineapple Slices; 1 Starfruit; 3 Tbsp Icing Sugar

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Level

easy

Cooking

60 min

Preparation

45 min

Ingredients

Servings

Roti Prata	3 slices
Egg beaten, for glazing	1
Sugar for sprinkling	2 tbsp
For Frangipane Filling
Butter softened	50 g
Light Brown Sugar	50 g
Egg	1
Ground Almonds	100 g
Corn Flour	1 tbsp
Vanilla Essence	1 tsp
Lemon juice	¹⁄₂
Pineapple Slices drained with the syrup reserved	1 can
Starfruit	1
Icing Sugar	3 tbsp

How to cook

Prepare prata sheets

Dust some flour on the baking paper and lay the Prata sheet.
Dock it with a fork.

Prepare pumpkin seeds & sugar

Chop the pumpkin seeds.
And mix it with sugar and set it aside.

Prepare frangipane filling

Beat the butter and sugar together until it becomes pale and fluffy.
Add the egg and whisk again, then fold in the ground almonds to make a paste.

Prepare starfruit & pineapple

Cut the starfruit if you’re using it into thin slices and remove the seeds.
Put lemon juice, icing sugar & corn flour in a bowl. Combine well.
Add in starfruit, pineapple slices and grated nutmeg. Mix well.
The corn flour should be fully dissolved and the fruits thoroughly coated in the mixture.

Galette assembly

Smooth the frangipane filling over the middle of the pastry with a spatula, leaving a 3cm border around the edges.
Arrange the fruits over the top in a circular pattern.
Fold in the edges of the Prata pastry to overlap with the fruits slightly.
Brush with the beaten egg.
Sprinkle the edges with sugar & pumpkin seeds.
Bake at 180°C for 30-40 mins until the pastry turns a golden colour.
Remove from the oven to cool down slightly at room temperature.
Heat the reserved syrup from the canned pineapple slices in the microwave for a few seconds, or in a small pan until warm and runny.
Glaze with warm reserved syrup. Cut a slice & enjoy!