Pineapple Roll Tart 凤梨酥

Pineapple Tart is one of the popular treat during Chinese New Year in Malaysia and Singapore. Pineapple Tarts can be made into many different shapes, they might be in a roll shape, rectangular shape, in the shape of pineapple, in the shape of mandarin etc..

The process of making the pineapple tart is very time consuming, especially if you are thinking of cooking your own pineapple jam filling. This year I have decided to use the store bought jam filling instead; as I have yet to finish my spring clean :)

This melt-in-mouth pastry is very buttery and you will consume one after another and another and another.................

To do this type of pineapple roll tart, you must have a pineapple tart mould. This type of mould is easily found in Malaysia and Singapore. If you cannot find any in your area, don't worry, you may just roll the pastry dough into a disc shape, enclose the jam filling inside and then press to any shape you like. 

In the shape of mandarin

Ingredients:

For pastry:

• 250g Butter
• 50g Icing sugar
• 1 Egg yolk
• 280g Plain flour or all purpose flour
• 80g Corn flour or corn starch
• 2 Tbsp Custard powder

For pineapple jam filling (recipe used last year):

• 2 Ripe pineapple (grated)
• 200g Sugar
• 2 Cloves
• 3cm Cinnamon stick or 1/2 tsp cinnamon powder (optional)
• 1 Tbsp lime juice

For glazing:

1 Egg yolk (you may add 1 Tbsp milk)

Pineapple Tart Mould

Method:

For filling:

• Grate pineapple finely and sift drip the juice till dry.

• Put all ingredients into a big pot. Cook over medium heat until almost dry, stirring once a while.

• Switch to low heat and keep stirring  to prevent it from burning until golden brown and dry.

• Leave to cool.

• Divide into small parts and roll into balls, each weighted 7grams.

For Pastry and Roll:

• Sift flours and custard powder together. Set aside.

• Mix butter and icing sugar until creamy and fluffy.

• Add in the egg yolk. Mix well.

• Fold in flour mixture and mix to form a dough.

• Leave aside for 30 minutes.

• Preheat oven to 170C.

• Put pastry into the mould and pipe out 5 cm length. You may also pipe the pastry out in a long strip and the cut them into 5 cm length.

Note: Don't fill up the mould too full, or it will difficult to press out the pastry.

• Place filling at one end and roll up.

• Glaze with beaten egg yolk.

• Bake for 15-20 minutes or until golden brown.

Two different patterns from the mould

• Leave to cool completely before storing.

HAPPY CHINESE NEW YEAR 2015!

THE YEAR OF GOAT!

喜气羊羊

HAPPY BAKING AND COOKING!