Pineapple Tarts For Chinese New Year
Time really does fly, doesn’t it? It feels like we were just celebrating Christmas and New Year, and now here we are, already halfway through January with Chinese New Year knocking on the door. This year, we’re entering the Year of the Dragon, and I’m crossing my fingers for a fantastic year ahead for everyone!
The Sweetest New Year Tradition 🍬
I’ve always loved the idea of making homemade sweets for Chinese New Year, but finding the time? That’s been my excuse for years. This year, though, I was determined to whip up something special: pineapple tarts. These delightful little bites are a staple for Chinese New Year celebrations, and what better way to usher in the Year of the Dragon than with a tray full of these golden goodies?
A Recipe Worth Repeating 📜
Last year, I stumbled upon an amazing pineapple tart recipe from LK at Food 4 Tots. They were so delicious, I knew I had to make them again. Pro tip: make the pineapple jam the night before. It takes over an hour to cook and cool, but trust me, it’s worth the wait. Once the jam is ready, the pastry comes together easily.
A Pastry Press from Afar ✈️
Now, LK used a fancy pastry roll press she picked up from a baking supply shop in KL. I knew I wouldn’t find one in the UK, so I called in a favour from my mum. She managed to track one down for me – it’s plastic, but it does the job! I’ve included a photo of the packaging in case you’re ever on a hunt for one in Malaysia.
Addictive Little Treats You’ll Love 😋
Honestly, these pineapple tarts are downright addictive. I baked a batch on Sunday, and they’re nearly gone already! Looks like I’ll be making another batch soon. Even if you don’t celebrate Chinese New Year, I highly recommend giving these a try this weekend. They’re a sweet treat that’s perfect for any occasion!
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 75 rolls
Ingredients:
2 half-ripe pineapples, grated
200g granulated sugar (adjust according to your preference)
4 cloves
1 x 5cm cinnamon stick
1 tbsp lemon juice
250g unsalted butter, softened
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
Method:
1. Skin the pineapple and remove the “eyes”. Cut each pineapple into quarters lengthwise. Grate the pineapple using a grater until it reaches the core. Discard the core.
2. 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. 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. Reduce the heat to medium and continue to cook, stirring occasionally.
3. 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. 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.
4. 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. Remove cloves and cinnamon stick. Set aside to cool and store in an air-tight container.
5. Preheat the oven at 160°C. Line a baking tray with grease-proof paper. Meanwhile, cream the butter and the icing sugar until light. Beat in egg yolks, one at a time. Add in salt and beat until fluffy.
6. Fold in sifted ingredients (divided into 2-3 times) and mix into a firm dough. Leave aside for 30 minutes. Put the dough into a pineapple roll pastry press or mould, and then press out into a strip of 5cm length.
7. Place the 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. Put the rolls on the baking tray. Brush with egg wash.
8. Bake in pre-heated oven for 15 minutes and turn the baking tray 180 ° and continue to bake for 2 minutes or until golden brown. Leave to cool before storing.
