Call it pineapple cookies, pineapple tarts, pineapple rolls, or pineapple roll tarts. These cookies, or rather, snacks, usually sell out fast whenever Chinese New Year is approaching. As a matter of fact, it’s most consumed only during the festive season.
The Chinese especially love snacking on pineapple roll tarts during Chinese New Year because of its auspicious name, which signifies success and prosperity. But we personally like them simply because they’re delicious! Hence, pineapple roll tarts are must-have and must-serve treats in most Chinese homes.
They’re not extremely easy to make but trust us, you’ll be reaching for a second helping while you’re still biting on the first. Yes, it’s that yummy!
You will need:
(For the pastry)
180g butter
120g margarine
90g icing sugar
3 egg yolks
1/4 tsp vanilla essence
1/2 tsp salt
(To sift together)
420g plain flour
55g corn flour
5g milk powder
(To combine and lightly beat for glaze)
1 egg yolk
1 tsp condensed milk
1/4 tsp salt
1/4 tsp water
(For the filling)
450g pineapple (cleaned weight), cut into chunks
200g castor sugar
1/2 tsp pineapple essence
1/4 tsp lemon essence
Method:
1. Prepare the filling first by blending the pineapple chunks in an electric blender then pour the blended pineapple into a sieve to drain off excess juice.
2. Cook pineapple and sugar in a heavy-based saucepan over medium heat until it begins to boil. Add essences and lower the heat to simmer.
3. Cook and stir for about 30 to 40 minutes or until mixture is almost dry and thick.
4. Leave aside to cool and roll into small-elongated pieces (about half teaspoon of pineapple jam per roll) to be used as filling.
5. Grease baking trays lightly with corn oil or melted butter.
6. Cream butter, margarine and sugar until light. Beat in egg yolks, one at a time. Add essence and salt and beat until fluffy.
7. Fold in sifted ingredients and mix into a firm dough.
8. Put dough into a nastar mould and press out into a strip of about 6cm to 7cm lengths.
9. Place a pineapple jam roll on one end and roll up pastry, as you would a Swiss roll, to enclose the jam.
10. Cut off excess pastry. Put the rolls on prepared trays. Brush with egg glaze, and bake in preheated oven at 180°C for 15 to 20 minutes or until golden.
11. Move to wire racks to cool.
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