Pineapple cookies are popular treats suitable for any occasion. You may shape it into different shapes for different occasions.
This pineapple tarts recipe is similar to Taiwanese pineapple cakes which are normally square shaped.
CHINESE VERSION: 凤梨酥：“旺来” vs. “甜心”-不同外形给予不同节日
“Pineapple” shape is suitable for Chinese New Year which has the meaning of “Ong Lai” (Prosperous).
“Heart” shape cookies are suitable to be presented as a gift to your loved ones on special occasions.
Pineapple Cookies: “Ong Lai” vs. “Sweet Heart”| MyKitchen101en
Yields: 30 pcs, 34 g each
Ingredients:
Ingredients for pineapple filling: (Yields: 400 g)
- 750 g pineapple flesh
- ¹⁄₁₆ tsp fine salt
- 225 g sugar
Ingredients for cookie dough:
- 265 g plain flour
- 45 g cornstarch
- 35 g icing sugar
- 50 g milk powder
- ⅛ tsp fine salt
- 220 g cold butter
- 50 g egg
Instructions:
For pineapple filling:
1 Blend pineapple flesh until fine, add in salt and sugar, and cook between medium-low and medium heat until thickened (about 40 minutes).
2 Transfer pineapple filling to the container, set aside to cool, then keep refrigerated for later use.
3 Prepare 30 pieces of pineapple filling (12 g each).
For cookie dough:
1 Combine plain flour, cornstarch, icing sugar and milk powder, sieve through. Add in salt, mix well. Add in cold butter, rub butter into flour mixture. Add in egg, mix until combined.
2 Wrap the dough with cling wrap, keep in the freezer for 15 minutes until slightly hardened.
3 Divide dough into 30 pieces (22 g each).
Making pineapple cookies:
1 “Sweet Heart” Pineapple Cookies: Flatten the dough into round shape with thick centre and thin sides. Top with 1 piece of pineapple filling, wrap filling with dough, put into “heart” shape mould.
2 “Ong Lai” Pineapple Cookies: Flatten the dough into oval shape with thick centre and thin sides. Top with 1 piece of pineapple filling, wrap filling with dough, put into “pineapple” shape mould.
3 Put onto baking tray lined with non-stick baking paper, press dough with “heart”/”pineapple” shape pusher to fill into mould.
4 Draw lines on “pineapple” shape dough with plastic knife (optional).
5 Preheat oven to 160°C/320°F.
6 Bake in the preheated oven at 160°C/320°F for 25 minutes.
7 Unmould the pineapple cookies after removing from oven, set aside to cool.
8 Preheat oven again for baking the 2nd batch. Rinse the hot moulds with water and dry with kitchen towels, prepare the 2nd batch.
9 “Ong Lai” Pineapple Cookies vs. “Sweet Heart” Pineapple Cookies: Different Shape for Different Occasion
Pineapple Cookies: “Ong Lai” Vs. “Sweet Heart”
Rate
Equipment
- 1 pineapple tart mould
Ingredients
For pineapple filling: (Yields: 400 g)
- 750 g pineapple flesh
- ¹⁄₁₆ tsp fine salt
- 225 g sugar
For cookie dough:
- 265 g plain flour
- 45 g cornstarch
- 35 g icing sugar
- 50 g milk powder
- ⅛ tsp fine salt
- 220 g cold butter
- 50 g egg
Instructions
For pineapple filling:
- Blend pineapple flesh until fine, add in salt and sugar, and cook between medium-low and medium heat until thickened (about 40 minutes). Transfer pineapple filling to the container, set aside to cool, then keep refrigerated for later use.
- Prepare 30 pieces of pineapple filling (12 g each).
For cookie dough:
- Combine plain flour, cornstarch, icing sugar and milk powder, sieve through. Add in salt, mix well. Add in cold butter, rub butter into flour mixture. Add in egg, mix until combined.
- Wrap the dough with cling wrap, keep in the freezer for 15 minutes until slightly hardened.
- Divide dough into 30 pieces (22 g each).
Making pineapple cookies:
- “Sweet Heart” Pineapple Cookies: Flatten the dough into round shape with thick centre and thin sides. Top with 1 piece of pineapple filling, wrap filling with dough, put into “heart” shape mould.
- “Ong Lai” Pineapple Cookies: Flatten the dough into oval shape with thick centre and thin sides. Top with 1 piece of pineapple filling, wrap filling with dough, put into “pineapple” shape mould.
- Put onto baking tray lined with non-stick baking paper, press dough with “heart”/”pineapple” shape pusher to fill into mould.
- Draw lines on “pineapple” shape dough with plastic knife (optional).
- Preheat oven to 160°C/320°F.
- Bake in the preheated oven at 160°C/320°F for 25 minutes.
