Semita de Piña: Traditional Salvadoran Pineapple Pastry
Description: Indulge in the delightful flavors of El Salvador with Semita de Piña, a classic pastry filled with sweet pineapple compote encased in a flaky, buttery dough. Perfectly complemented with a dusting of powdered sugar, it's a beloved treat enjoyed with coffee or as a dessert. Craving a taste of Central American sweetness? Discover how to make this delightful pastry at home.
Historical Background:
Semita de Piña has deep roots in Salvadoran culinary heritage, combining indigenous influences with Spanish pastry techniques. It has become a cherished part of local celebrations and gatherings.
Key Ingredients:
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Flaky pastry dough
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Pineapple compote (pineapple, sugar, cinnamon)
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Powdered sugar (for dusting)
Flavor Profile:
Semita de Piña offers a harmonious blend of tart pineapple sweetness and the rich, buttery notes of the pastry dough. The sprinkle of powdered sugar adds a delightful finishing touch.
Culinary Insights:
This traditional Salvadoran pastry not only satisfies sweet cravings but also serves as a cultural symbol, often enjoyed during festive occasions and family gatherings.
Ingredients for Pineapple Compote:
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Fresh pineapple, finely chopped
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Granulated sugar
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Ground cinnamon
Instructions:
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Prepare the Pineapple Compote:
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In a saucepan, combine chopped pineapple, sugar, and cinnamon.
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Cook over medium heat until the pineapple breaks down and the mixture thickens. Set aside to cool.
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Assemble the Pastry:
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Roll out the pastry dough into a rectangular shape.
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Spread the cooled pineapple compote evenly over the dough, leaving a border around the edges.
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Bake:
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Preheat the oven and bake the pastry until golden brown and the pineapple filling is bubbly.
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Serve:
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Let the Semita de Piña cool slightly before slicing into squares or rectangles.
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Dust with powdered sugar before serving.
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Enjoy your homemade Semita de Piña with a steaming cup of coffee or as a delightful dessert after a savory meal.