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Pineapple drizzle bars recipe
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Indulgent pineapple bars with a gooey pineapple-sour cream topping and coconut-infused pastry base. Perfect for tea, lunchboxes, or a decadent dessert with ice cream.
Ingredients:
  • 375g (2 & 1/2 cups) plain flour
  • 60g (1/3 cup) icing sugar mixture
  • 45g (1/2 cup) desiccated coconut
  • 200g cold butter, chopped
  • 80ml (1/3 cup) iced water
  • 440g can crushed pineapple in juice, drained (see note), juice reserved
  • 190g (3/4 cup) sour cream
  • 2 eggs
  • 40.00 gm caster sugar
  • 20.00 gm cornflour
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease a 16 x 26cm pan, line with baking paper, and let the paper extend over two long sides.
  • In a food processor, blend flour, icing sugar, and coconut until combined. Add butter and pulse until mixture looks like breadcrumbs. Slowly add iced water, pulsing until dough starts to come together (if needed, add an extra 2 tsp water).
  • Take 1 1/2 cups of the pastry mixture, form it into a ball, and chill wrapped in plastic wrap. Press the rest of the pastry into the prepared pan to create a layer. Bake for 15 minutes until lightly golden. Let it cool completely.
  • Combine pineapple, sour cream, eggs, sugar, and cornflour in a large bowl until well mixed. Pour over the cooled pastry base. Grate reserved pastry over the top, then bake for 30-35 minutes until set. Cool slightly in the pan, then transfer to a wire rack to cool completely.
  • Sift the icing sugar into a bowl and combine it with 1 1/2 tablespoons of reserved pineapple juice until smooth. Drizzle the icing over the slice and allow it to set for 20 minutes before cutting into bars to serve.

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