Pineapple Roll Tarts
Come Eid every year, I will start to browsed the net looking for delicious and easy to do pineapple tart. And almost every year I will try a new recipe for this particular cookies. So many recipes said it will melt in your mouth pastry but few that I've tried doesn't give that "melting sensation" yet. I know I'm so hard to pleased..I'm always serious about my food. Even Other Half teased me about that.
The day begin with making the pineapple jam.
Pineapple Jam
Ingredients
3canned sliced pineapple, drained and roughly chopped
100 g granulated sugar (more if you like the jam sweeter)
Process the chopped pineapple finely in a food processor.
Transfer the blended pineapple in a pan and add sugar. Cook on a medium heat until all the liquid evaporated. Stir the jam occasionally to avoid burn. Add more sugar if needed. Once the jam almost dry, remove from the heat and set aside. Or you can make the jam day ahead and keep it in the fridge.
Pastry Dough
Ingredients:
350 g all purpose flour
2 tbsp corn flour
250 g salted butter, softened at room temperature
50 g icing sugar
2 yolks
1 egg yolk and 1 tbsp milk for egg wash
Preheat oven at 180°C. Line baking tray with baking paper. Set aside.
In a mixer bowl, cream softened butter and icing sugar. Add yolk one at a time. Beat until combine.
Sift flour and corn flour. Add little by little into the creamed butter and knead the dough until doens't sticky to hand anymore. Chill the dough for at least 30 minutes
Fill the pineapple roll mold/press with the dough and pipe out the dough about 5 cm. Place the pineapple jam in one end and roll up. Brush with egg wash.
Bake the rolls in the preheated oven for 15-18 minutes or till golden brown.
Let it cool down before storing.
Recipes sources:
ron@mail.postmanllc.net
ReplyDelete