Pastel di Ananas

Pastel di Ananas is a pineapple-filled pastry that has become emblematic of Ponta Delgada, the capital of the Azores archipelago in Portugal. The dish likely derives from the region’s historic greenhouse cultivation of pineapples, which were introduced in the 19th century and are now celebrated for their exceptional sweetness and low acidity. At Ananás Bar in Ponta Delgada, as noted by the food guide Sentieri Golosi, the pastel di ananas is prepared as a signature item, highlighting the fruit’s tropical character within a crisp, buttery crust.

Key ingredients include a shortcrust or puff pastry shell and a filling made from fresh or candied pineapple, often lightly spiced with cinnamon or vanilla to enhance the fruit’s natural flavor. A great version is distinguished by a delicate, flaky pastry that remains dry and crisp, never soggy, and a filling that balances sweetness with bright acidity, often achieved by incorporating a small amount of lemon zest or a reduction of pineapple juice. The filling should be thick enough to hold its shape without being pasty.

Regional variations exist across Portugal and Brazil, where the same pastry concept may use guava or coconut instead of pineapple. In Italy, similar pastries called “pastel di ananas” appear in some bakeries, but the most authentic expression remains in the Azores, where the fruit itself is a point of pride.