Malaysian Pineapple Pastries
Delight your taste buds with these buttery and aromatic Malaysian Pineapple Pastries, a treat that combines the tropical sweetness of homemade pineapple jam with melt-in-your-mouth pastry dough. Perfectly spiced with hints of cinnamon and cloves, these pastries are a quintessential Southeast Asian favorite, often made during festive seasons like Chinese New Year. The tender pastry, enriched with creamy butter, egg yolks, and a touch of vanilla, encases the luscious pineapple filling for a truly irresistible bite. With straightforward steps like crafting the fruity jam and shaping the dough into charming tart-like treats, this recipe is as fun to make as it is to eat. Whether served with afternoon tea or gifted during special occasions, these golden bites of tropical bliss are sure to impress.
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 200 g Unsalted butter
- 50 g Powdered sugar
- 2 large Egg yolks
- 1 tsp Vanilla extract
- 2 tbsp Cold water
- 1 large Fresh pineapple
- 150 g Granulated sugar
- 1 piece Cinnamon stick
- 2 pieces Cloves
- 1 bowl Egg wash (egg yolk + 1 tsp water)
Instructions
Start by making the pineapple jam filling. Peel and core the pineapple, then finely grate it or pulse it into small bits in a food processor.
In a saucepan, combine the grated pineapple, granulated sugar, cinnamon stick, and cloves. Cook over medium heat, stirring frequently, until the mixture thickens and becomes a jam-like consistency. This should take about 20–25 minutes. Remove the cinnamon and cloves, then let the jam cool completely.
For the pastry dough, cream the butter and powdered sugar together in a bowl until light and fluffy using a hand mixer or stand mixer.
Add the egg yolks and vanilla extract to the butter mixture, beating until just combined.
Gradually sift in the all-purpose flour and mix until the dough just comes together. Add cold water if necessary to form a smooth, pliable dough. Be careful not to overmix.
Divide the dough into two portions, wrap each in plastic wrap, and chill in the refrigerator for 30 minutes.
Preheat the oven to 170°C (340°F) and line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured surface to about 0.5 cm thickness. Use a tart mold or cookie cutter to shape the bases, then spoon about 1 tsp of pineapple jam onto each tart. Fold the dough as needed to shape them into traditional closed or open pastry forms.
Arrange the pastries on the prepared baking sheet. Brush the tops lightly with egg wash for a golden finish.
Bake in the preheated oven for 15–20 minutes or until the pastries are lightly golden and fully baked through.
Let the pastries cool on a wire rack before serving. Store in an airtight container to keep them fresh for up to a week.
Nutrition Facts
Calories |
4221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.3 g | 277% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1937 mg | 646% | |
| Sodium | 173 mg | 8% | |
| Total Carbohydrate | 555.5 g | 202% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 290.7 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 365 mg | 28% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1573 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
