Pineapple and Starfruit Prata Galette
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Pineapple and Starfruit Prata Galette

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Level

easy
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Cooking

60 min
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Preparation

45 min
Ingredients
Servings
3
Roti Prata
3 slabs
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!
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