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Pineapple Tarts and Pineapple Cornflake Cookies

Filling

Bought ready made ones from Phoon Huat. In Singapore it is about the range of $4.50 to $5.00 per packet.

Pastry Recipe

500 g butter (I use Anchor salted butter)
120 g sugar powder (add 20-30g more if you like them sweeter)
a pinch of salt (if you use unsalted butter)
4 yolks (medium sized eggs)
650 g plain flour ( I like Prima)
2 tsp baking powder
1 tbsp cornflour
1 tsp vanilla essence or pineapple essence
Crushed cornflakes and pink sugar
Egg wash
1 egg yolk plus 2 tsp water

Method

Using a mixer, cream the butter and sugar powder till it is pale and creamy. One at a time, add in egg yolks mixing in low speed till they are just blended. Using a flat spatula, fold in the flour. This recipe is very soft so you may want to chill it in the fridge for few hours if you intend to use a cookie cutter. Otherwise, the cookie press is fine if you want to make them like what I did in the pics.

Just insert into the cookie press, press about 4 inches long, add a rolled pineapple jam inside and roll it up. Place on tart liners, brush with egg wash and bake.

Roll your pastry in a ball, flatten it, add a pineapple jam ball into it and roll it up. Roll the balls into the crushed cornflake cookies and sprinkle with sugar. Lay each rolled cookie ball in a tart liner. Brush with egg wash and bake.

Oven bake your cookies in 150 deg C for about 30 minutes. I’m using an oven with fan that just won’t turn off (spoilt). If your cookie is just nicely light golden brown, it is ready. Cool it on a wire rack and store them in air tight containers. Enjoy!

http://www.fadaboutfood.com/2010/02/pineapple-tarts-and-pineapple-cornflake.html

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Posted by on February 8, 2012 in Snacks

 

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Pineapple Rolls (Pineapple Tarts)

Foodelicious Heaven: Had a sudden urge to have pineapple rolls but as this is not the new year season only way is to bake it myself.  Started searching for the recipes and found this from food 4 tots.  However, I was too busy to try it till today!!

5 pineapple tarts. Pineapple tarts come in dif...

Love 4 Pineapple Rolls

THE PASTRY AND PINEAPPLE ROLL

Makes: 75 rolls

Ingredients:
250g unsalted butter (at room temperature)
50g icing sugar
2 egg yolks
360g plain flour mixed with 2 tbsp corn flour (sifted)
¼ tsp salt

Pineapple filing (Take 6g or ½ tsp heapful of filling and shape into a small elongated roll).

Egg wash – 1 egg yolk + 1 tbsp milk

Methods:

  1. Preheat oven at 160°C. Line a baking tray with grease-proof paper.
  2. Cream butter and icing sugar until light.
  3. Beat in egg yolks, one at a time.
  4. Add in salt and beat until fluffy.
  5. Fold in sifted ingredients (divided into 2-3 times) and mix into a firm dough.
  6. Leave aside for 30 minutes.
  7. Put the dough into a pineapple roll pastry press or mould, and then press out into a strip of 5cm length.
  8. Place pineapple filing at one end and roll up the pastry, as in a Swiss roll, enough to enclose the jam. Do not overlap the pastry. Cut off the excess pastry.
  9. Put the rolls on the baking tray. Brush with egg wash.
  10. Bake in preheated oven for 15 minutes and turn the baking tray 180 ° and continue to bake for 2 minutes or until golden brown.
  11. Leave to cool before storing.

PINEAPPLE JAM

Ingredients:
2 half-ripe pineapples, grated
200g granulated sugar (adjust according to your preference)
4 cloves
1 cinnamon stick (5 cm long)
1 tbsp lemon juice

Methods:

  1. Skin pineapples and remove the “eyes”. Cut each pineapple into quarters lengthwise.
  2. Grate the pineapple using the special pineapple grater until it reaches the core (the tough centre). Discard the core.
  3. Drain the grated pineapples using a large sieve. Use a ladle to press the juice out until it is 90% dried up. Retain the pineapple juice for cooking later.
  4. Use a wooden spoon, cook the grated and drained pineapples, putting in half portion of the sugar, cloves, cinnamon sticks and lemon juice in a large pot under moderate heat until it begins to boil.
  5. Reduce the heat to medium and continue to cook, stirring occasionally.
  6. From time to time, add the pineapple juice little bit by little bit when the juice in the mixture is almost evaporated. Repeat this step until all the juice is completely used up for the cooking.
  7. Add the remaining sugar bit by bit until the desired sweetness is achieved. This step can be done close to the end of the cooking.
  8. When all the juices are used up and the mixture has started to look dry and caramelized, reduce the heat to low. Keep stirring until the mixture is almost dry and sticky with a golden-hue. This will take about 1-1½ hours.
  9. Remove cloves and cinnamon stick. Set aside to cool and store in an air-tight container.

Tips:

  1. Use half ripe and just ripen pineapples only. If you use ripe pineapples, then you will need to reduce the sugar. Avoid unripe or over-ripe pineapples. Unripe pineapples will be too sour and the over-ripe ones will be too soft to handle during grating.
  2. Preferably use Sarawak pineapples (bali ong lai) as it is more fragrant than the other varieties.
  3. Make the jam in advance and keep it in the refrigerator until required.
  4. If you do not finish using all the jam, keep the unused portion in the fridge. It can last for about one month.
  5. Adding the drained pineapple juice to the mixture is to retain the full flavour of the pineapples.
  6. Use a pot with larger base to quicken the cooking process.
  7. If you want the “fibrous” texture for your jam, grate your pineapples. Do not chop or blend.

http://food-4tots.com/2010/01/30/homemade-pineapple-rolls-pineapple-tarts/

 
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Posted by on October 24, 2011 in Snacks

 

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