Malaysian Pineapple Tarts Recipes

BEST-EVER PINEAPPLE COOKIES (PINEAPPLE TARTS) RECIPE

Best-Ever Pineapple Cookies (Pineapple Tarts) Recipe image

Best-ever pineapple cookies or pineapple tarts - buttery, crumbly and melt-in-your-mouth pastry with pineapple filling, the best pineapple tarts ever.

Provided by Rasa Malaysia

Time 2h20m

Number Of Ingredients 11

Ingredients

3 sticks (350 g) butter, unsalted butter, at room temperature
3 1/2 oz. (100 g) sweetened condensed milk (100 g)
2 egg yolks
18 oz. (500 g) all-purpose flour or plain flour (500 g)
2 (8 lbs. / 3 1/2 kg or 5 lbs. (2 1/2 kg) pineapple flesh) whole pineapples
1/2 tablespoon cloves, (optional)
1 - 1 1/2 cups (250 - 300 g) sugar, or to taste
1 tablespoon lemon juice
2 egg yolks
1/4 teaspoon condensed milk
1/2 teaspoon oil

Steps:

Cut the stalk off the pineapple and follow by the skin. Make sure all divits are removed. Slice the pineapple flesh into pieces and blend in a blender until they become puree. Add the pineapple puree and cloves to a non-stick pot and cook on medium heat, constantly stirring to avoid burning. When the pineapple is almost dry, add the sugar and lemon juice, stir to combine well. Lower the heat to simmer and continue to stir until the pineapple filling turns golden in color and becomes very sticky. Transfer the pineapple filling out, remove the cloves and chill in the fridge for 30 minutes.
Cream the butter and condensed milk until light and fluffy. Add in the egg yolk one at a time, and beat until well combined. Mix in the flour slowly to form the pastry dough. The dough is ready when it no longer sticks to your hands.
Prepare the egg wash by mixing all the ingredients together in a small bowl.
Divide the pineapple filling and dough into 100 portions. Roll them both into balls. To wrap, use your palms to roll each dough and then flatten it.
Add a pineapple ball in the middle and fold the edges of the dough up to cover the filling.
Finish it off by rolling it into a round ball.
Place the pineapple cookie on a baking sheet lined with parchment paper. Using the back of a paring knife, cut the criss-cross shape on the cookie, and brush the top of the cookie with the egg wash, twice. Repeat the same until all ingredients are used up.
Bake in a preheated oven at 330°F (165°C) for about 20-22 minutes or until they turn golden brown. Transfer them out and cool on a wire crack before storing in an airtight container.

Nutrition Facts : Calories 441 calories, Carbohydrate 99 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fat 3 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 12 people, Sodium 18 milligrams sodium, Sugar 61 grams sugar

MALAYSIAN PINEAPPLE TARTS

Malaysian pineapple tarts image

Recipe Other Malaysian pineapple tarts - Recipe Petitchef

Provided by QQ red apple

Categories other

Time 1h30m

Yield 8

Number Of Ingredients 9

Ingredients

250- 400g grated pineapple
125g sugar
some cinnamon and star anise
250g butter
125g icing sugar
2 egg yolks
270g flour
200g custard powder
1/4tsp vanilla

Steps:

Methods: 1. Prepare the filling one night before. Cook the filling over medium heat till thick and dry . Set aside and let it cool completely. 2. Cream butter in a large mixing bowl until light and fluffy. Add egg and beat well. 3. Sift icing sugar, flour and custard powder into the mixture. Fold to incorporate all ingredients to form a smooth pastry dough. 4. Roll out the dough till it's about 0.7 cm thick. Cut into shapes with a pineapple tart mould. Brush sides of tarts with egg wash. Bake in a greased, lined baking tin for 10 minutes. 5. Remove tarts from the oven. Fill centre of tarts with some pineapple jam. Return tarts to oven to bake for a further 10 minutes, or until golden brown.Cool the tarts on wire rack. Notes: 1. I used canned pineapple in stead of fresh pineapple and I onitted the sugar. I cooked it with the syrup till thick and dry enough to form a paste. 2. I used only 60g icing sugar for the pastry as my pinepple filling is sweet enough for me. 3. I didn't use cinnamum or anise cause I don't really like the smell.

MALAYSIAN PINEAPPLE PASTRIES

Malaysian Pineapple Pastries image

Posted for 2006 ZWT II this recipe taken from "Avon International Cookbook" In Malaysia they enjoy a sweet rich dessert at the end of their meals.

Provided by Chabear01

Categories Dessert

Time 1h10m

Yield 32 pastries, 32 serving(s)

Number Of Ingredients 9

Ingredients

1/2 medium fresh pineapple
1/2 cup sugar
1/3 cup water
1/2 cup butter
2 cups all-purpose flour
2 egg yolks, beaten
1/2 teaspoon vanilla
5 -6 tablespoons cold water
2 egg whites, slightly beaten

Steps:

Peel pineapple, remove eyes and core. Chop pineapple to make 1 1/2 cups. In sauce pan combine pineapple, sugar, and 1/3 cup water. Bring to boiling; reduce heat to medium till thickened, stirring occasionally.(Watch closely the last 5 minutes to prevent sticking.) Cool.
Meanwhile, in bowl cut butter into flour till mixture is crumbly. Add egg yolks and vanilla; stir till well combined. Sprinkle 1 tablespoon cold water over part of mixture, gently toss with fork. Push to side of bowl. Repeat till all is moistened. Form dough into ball. Cover; chill 1 hour. Divide dough in half. On lightly floured surface roll each half to 10x10 inch square. Cut into sixteen 2 1/2 inch squares. Spoon about 1 tsp pineapple filling diagonally in center of each square. Bring up two side corners/ overlap slightly. Place on ungreased baking sheet. Brush lightly with egg white to seal. Bake in 400 degree oven for 10 to 12 minutes till golden brown. Cool on wire rack.

Nutrition Facts : Calories 73.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 19.4, Sodium 24.6, Carbohydrate 10.1, Fiber 0.3, Sugar 3.9, Protein 1.2

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