Pineapple Pastry with Slow Juicer Pulp

April 10, 2026 • Zachvo

These golden pineapple cakes feature a buttery, crumbly pastry with a rich pineapple filling hidden inside. The filling is made by slowly simmering fresh pineapple pulp — leftover from slow juicing — together with pineapple juice, lemon juice, and butter until thick and jam-like. Each bite is fruity, tangy, and naturally fibrous without being overly sweet. Made with fermented butter, almond flour, and milk powder, the pastry turns tender, rich, and melt-in-your-mouth after baking.

Total Time

Prep Time: 100 minutes Cook Time: 25 minutes Total Time: 125 minutes

Difficulty Level

★★★★☆ Difficult

Servings

10 pieces

Appliance Used

Zachvo B112 Electric Pizza Oven

Ingredients

Pastry Dough
Fermented butter: 125g
Powdered sugar: 38g
Sea salt: 2g
Egg yolks: 45g
Cake flour: 215g
Almond flour: 28g
Milk powder: 15g
Pineapple Filling
Pineapple: 1500g
Lemon juice: 15g
Butter: 20g

Add as Your Preference

Matcha Powder for Green Dough

Instruction

1. Prepare the Pineapple Filling
Using a slow juicer, separate the peeled pineapple into juice and pulp.
Simmer the pineapple juice over medium heat until reduced by about half. Add the pineapple pulp, lemon juice, and butter, then continue cooking over medium-low heat while stirring constantly until the mixture thickens and comes together into a jam-like filling. Let cool completely.

2. Make the Pastry Dough
Beat the fermented butter, powdered sugar, and sea salt until light and fluffy. Gradually add the egg yolks, mixing well after each addition.
Add the cake flour, almond flour, and milk powder, then mix until a soft dough forms. Refrigerate for 30 minutes.

3. Shape the Pineapple Cakes
Divide the dough into 22g portions and the pineapple filling into 15g portions.
Wrap each portion of filling with dough, roll gently into a ball, and press into a pineapple cake mold.

4. Bake
Bake in a preheated oven at 160°C (320°F) for about 25 minutes, or until lightly golden. Let cool slightly before unmolding.