Super Creatwa Recipe

Make the crust dough

In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon fine sea salt. Add 12 tablespoons very cold, cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter bits. Drizzle in 6 tablespoons ice water, 1 tablespoon at a time, tossing gently until the dough just comes together and holds when pressed (you may not need all the water). Form the dough into a disc, wrap tightly in plastic, and refrigerate for at least 45 minutes.

Prepare the cream layer

In a medium bowl, beat 8 oz softened cream cheese with 1/2 cup ricotta until smooth. Add 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon lemon zest, and 2 tablespoons powdered sugar. Mix until fully combined and silky. Cover and refrigerate until ready to assemble.

Cook the fruit filling

Combine 2 cups diced ripe mango and 1 cup diced fresh pineapple in a medium saucepan with 3 tablespoons light brown sugar, 2 tablespoons fresh lime juice, 1 tablespoon cornstarch, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cinnamon and 1/4 teaspoon kosher salt. Stir to combine and let sit 5 minutes to macerate. Place over medium heat and cook, stirring frequently, until the mixture thickens and the fruit begins to soften but still retains some bite, about 6–8 minutes. Remove from heat and let cool to room temperature (about 20–30 minutes).

Roll out and fill

Preheat the oven to 375°F (190°C). Remove dough from refrigerator and divide into two portions: one slightly larger for the base (about 2/3) and one smaller for the lid (about 1/3). On a lightly floured surface, roll the larger portion into a circle about 11–12 inches in diameter and 1/8-inch thick. Transfer to a parchment-lined baking sheet. Spread the chilled cream cheese-ricotta mixture in the center of the dough, leaving a 1.5–2 inch border. Spoon the cooled mango-pineapple filling over the cream layer, spreading evenly but keeping the border clear. Brush the exposed border with a little beaten egg. Roll the smaller dough portion to about 8–9 inches and place over the filling. Tuck and fold the edge of the top crust under the bottom crust to create a sealed rim, then crimp decoratively. Cut 4 small vents in the top crust for steam to escape.

Egg wash & topping

In a small bowl beat 1 egg with 1 teaspoon water. Brush the entire top surface lightly with the egg wash and sprinkle with 1 tablespoon turbinado sugar and 1/2 cup toasted coconut flakes, pressing lightly so they adhere.

Bake

Bake in the preheated 375°F oven for 30–35 minutes, rotating the sheet halfway through, until the crust is golden brown and the filling is bubbling gently through vents. If the edge browns too quickly, shield with a strip of foil after 20 minutes.

Cool and finish

Remove from oven and cool on a wire rack for at least 30 minutes to set. Once slightly cooled, garnish with extra 1/2 teaspoon lime zest if using and fresh mint leaves before slicing. Serve warm or at room temperature.

For service, slice into 6 generous portions. Toasted coconut adds crunch and flavor contrast; to toast coconut, spread 1/2 cup flakes on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring once, until golden. Store leftovers covered in the refrigerator up to 3 days; refresh in a 325°F oven for 8–10 minutes before serving to crisp the crust.