Yes it is and I'm not Guyanese, but have always considered them my people. I grew up in New York with Guyanese friends. Liberty Avenue was my stomping ground. I still miss some things about New York because I don't have access to them in North Carolina.
Matthew's Guyanese Cooking hey question. How many cans of 20 Oz crushed pineapple are u using. Because I got one can. But it looks a lot less than the quantity ur using. Did you use more than one can?
Hi Matthew when I am making mine I also egg wash around the edges before folding but I noticed you didn’t. I can omit this step? From small I was taught this way.
I’ve never tried it but I think it would work. Take all of them and lay them down on a cookie sheet, and freeze them in a single layer. When they’re frozen, you can take them off the tray and put them in a ziplock bag. When it’s time to bake them just take them out of the freezer, put them in a cookie sheet, and brush with egg wash. Bake normally til golden brown.
Hi. Love all your recipes. I was wondering if it's possible to upload the recipe for pine slice. I have been searching for it with no luck. Hope you can help. Please and thank you.
I can do a recipe for that soon! Question is pine slice more of a pastry or is it more like salara/red bread where the pineapple in rolled into the dough?
Hi...thank you for your reply. It's not a pastry nor a soft bread. I guess the best way to describe it is between a cake-like and coconut buns like texture with the jam in the middle. Sorry but its the best way I can describe it...lol. It's not as soft as sponge cake and not as hard as coconut buns.
Hi Matthew ! Literally just came across your channel and this is gonna help me so much ! But I was wondering do you have any gluten free recipes? My dad can’t eat flour and he loves all these Guyanese pastries so I was wondering if you had any alternatives ??
Hi Matthew, do you make Pepperpot? It's the only thing I haven't found on your channel. Out of all the things granny made, pine tarts were never a favourite for me. I always preferred conki or pone. :-D xx
@@matthewsguyanesecooking4601 You're just amazing, thank you for keeping Guyanese cooking alive, I am so happy I pass these delicious dishes down to my son. Also love your professionalism, keep up the good work Matthew. Your family must be proud. xx
Allow the dough to chill in the fridge for a bit before rolling. Also it isnt supposed to raise too much because there isn't any baking powder or anything like that in it. Chilling it for about 30 minutes before using should help.
sorry bro, I dont think I should have to go and watch another video on how to make the dough. Thats a miss on your part. You do good presentation overall.
My favourite!!! Proud to be Guyanese the culture food is amazing 🇬🇾😍
Thank you
Yes it is and I'm not Guyanese, but have always considered them my people. I grew up in New York with Guyanese friends. Liberty Avenue was my stomping ground. I still miss some things about New York because I don't have access to them in North Carolina.
Thank you Matthew. I've been in North Carolina for 28 years now and dont have access to Guyanese products. So this is nice.
Thank you for watching
Love, love, love.❤❤❤
Love the shapes. Unsual from the regular. Very creative, and skilled.
Good looking bro. Appreciate the knowledge 🙏🏽
Thank you
I like how you explain your recipe step by step.. Good job and looks delicious. Will try..
Thank you for watching and enjoying!
Thank you I have been looking for this for a long time
Just love all your recipes...love you too..
Thanks for watching
My children ask me to make this for them.I find this is the best way to fold, thank you Mathew.My pineapple tarts came out just perfect.❤️
Thanks for watching and enjoying.
Matthew thank u for sharing this,just made and omg it's delicious. Please keep the recipes coming
I definitely will! Thanks for watching!
I made these today as well, so good!!!
I made these after watching ur video only I had pineapple jam and used tht instead of the canned pineapple tasted same I enjoyed it thank u.
Nice! Enjoy
Matthew's Guyanese Cooking
Hi Matthew , did u say bake for 15 mins or 50 mins??
@@browngyal11 15
Matthew's Guyanese Cooking
Thanks, I’ll be trying it this weekend😊
Great video; these look really good! I must try them 😋
Thank you! Please do you will love them.
You make everything looks easy
Thank you so much
Just followed your dough video and am chilling it in the fridge... Very excited to see how this comes out! Thanks to your auntie!
Yay. Let me know how they come out!
Very nice indeed. You did well, thank you.
Looks delish!
Thank you!
Looks really good I love pine tarts. I will try your recipe this weekend. Have a great weekend.
Thank you! Same to you
Great recipe 👌. It reminds me of a Jewish pastry, thanks for the baking tips!
Love this channel 💛
Thank you
Thank you sharing this, I'm going to surprise my daughter and make these this weekend.❤
Enjoy. Thanks for watching
Hi Matthew...Thanks for sharing...Looks delicious...
You're welcome! Thank you for watching!
Love it will try it
Thank you
Thank you Matthew ,I'm baking pine tarts today.
Enjoy!
@@matthewsguyanesecooking4601 I will
Omg I’ve just found your channel and I’m so so happy about it! Thanks so much for this recipe! ❤️❤️
I'm happy you are enjoying it! Thanks for watching!
Matthew's Guyanese Cooking hey question. How many cans of 20 Oz crushed pineapple are u using. Because I got one can. But it looks a lot less than the quantity ur using. Did you use more than one can?
Lovely Presentation ❤️
Thank you
Yum! Looks delicious, Matthew! 😋
another great recipe keep up the good work
Thank you!
I tried this with cheese rolls and my family love it .
Love to hear it. Thanks for watching
Looks yummy Matthew. Its one of my family favorite pastry next to cheese roll.
Yum! Cheese roll is one of my favorites too. Will do a recipe one day.
Very nice recipe... looks awesome.... would love a cheese roll recipe please... thanks for sharing
Thanks for watching. I will work on a cheeseroll recipe soon.
Thanks Aunty and Matthew.......
I hope you enjoy!
Hi Matthew when I am making mine I also egg wash around the edges before folding but I noticed you didn’t. I can omit this step? From small I was taught this way.
You can omit that step as long as you pinch the sides hard enough.
Are you able to freeze the pinetarts unbaked and then bake them later. Wondering how well it turns out when baking from frozen . Thank you.
I’ve never tried it but I think it would work. Take all of them and lay them down on a cookie sheet, and freeze them in a single layer. When they’re frozen, you can take them off the tray and put them in a ziplock bag. When it’s time to bake them just take them out of the freezer, put them in a cookie sheet, and brush with egg wash. Bake normally til golden brown.
Love pine tarts ❤
Looks real good Matt. Can this be made like the coconut salara, Instead of the individual pastries? Also how about fresh pineapple? Thanks!
Yes this can be rolled up like salara. Make sure to roll it tight though. Also yes you can use fresh pine. I will do a recipe using that soon
How much do you preheat your oven too and how long do u bake for?
350 for 12-15 min
Hi. Love all your recipes. I was wondering if it's possible to upload the recipe for pine slice. I have been searching for it with no luck. Hope you can help. Please and thank you.
I can do a recipe for that soon! Question is pine slice more of a pastry or is it more like salara/red bread where the pineapple in rolled into the dough?
Hi...thank you for your reply. It's not a pastry nor a soft bread. I guess the best way to describe it is between a cake-like and coconut buns like texture with the jam in the middle. Sorry but its the best way I can describe it...lol. It's not as soft as sponge cake and not as hard as coconut buns.
There is a pic but im not sure how to send it to you.
@@sharmilapaul899 Instagram or facebook. My links are in the description box.
@@sharmilapaul899 I will definitely try the recipe out for you.
Hi Matthew ! Literally just came across your channel and this is gonna help me so much ! But I was wondering do you have any gluten free recipes? My dad can’t eat flour and he loves all these Guyanese pastries so I was wondering if you had any alternatives ??
I can try my best soon to make sone. I have a gluten free roti up so far
I have no shortening. Can i make it without it?
Replace with butter
Okay thank you
Hi Matthew, do you make Pepperpot? It's the only thing I haven't found on your channel. Out of all the things granny made, pine tarts were never a favourite for me. I always preferred conki or pone. :-D xx
Hi there! I will do the pepper pot very soon. I also have a pone recipe coming. And I'll work on the conki.
@@matthewsguyanesecooking4601 You're just amazing, thank you for keeping Guyanese cooking alive, I am so happy I pass these delicious dishes down to my son. Also love your professionalism, keep up the good work Matthew. Your family must be proud. xx
@@TheFakeyCakeMaker Thank you! I try. 😊
How many pine tarts you got from 1 lb flour
I want to say about 20 to 30 depending on size. Maybe more or less.
I would like the bake custard recipe
ua-cam.com/video/0DDlPUPtuZU/v-deo.html
Hi I watch your video📷 but my dough when bake get flat, especially when I bake cheese roll, can u give me advice on how my cheese roll do not get flat
Allow the dough to chill in the fridge for a bit before rolling. Also it isnt supposed to raise too much because there isn't any baking powder or anything like that in it. Chilling it for about 30 minutes before using should help.
@@matthewsguyanesecooking4601 ok thank u so much
Ya bad skunt boi 🙌🏾 abt to sub
Good work Matthew
Thanks!
Why nutmeg
Adds a great flavor. If you prefer not to put it then don't.
Long day I met you
sorry bro, I dont think I should have to go and watch another video on how to make the dough. Thats a miss on your part. You do good presentation overall.
Sorry that you feel that way. The video was a click away in the upper right hand corner and in the description. Thanks for watching, have a good one.
Make some vegetarian recipe I’m a vegetarian
I will have more coming up in the future.