Cheesy flavour 'yuan pao' pineapple tarts for this CNY. Sure prosper with the nice, auspicious shaped pineapple tarts, hehehe!.
Like other pineapple tarts recipes, this recipe is also a keeper. The tarts are lovely, soft, buttery and with the 'fragile' texture. Loves the new shape that I made and happy with the store bought pineapple jam that is not too sweet. Blends well with the not too sweet pastry.
[makes 80 pieces]
Filling - 250-300 gm pineapple jam-roll into small balls
1 egg yolk mix with 1 tbsp water for glazing
small paper cup cases
Pastry Ingredients
240 gm soft butter
20 gm icing sugar
1 egg yolk
1 tsp vanilla essence
320 gm plain flour + 40 gm cornflour + 40 gm cheese powder
1 egg yolk
1 tsp vanilla essence
320 gm plain flour + 40 gm cornflour + 40 gm cheese powder
- Shape pineapple filing into small round balls [5 gm each]. Set aside or chill in fridge until required.
- Use an electric mixer to blend butter, sugar and add in egg yolk and essence. Cream until light. Fold in flour mixture, mix into a soft dough or just combined [do not over work dough].
- Divide dough into small portions enough to wrap filling, seal and roll into round ball. Place in a small paper case.
- Use a plastic peg to create a criss-cross design.
- Place on a baking tray. Apply egg glaze.
- Bake at 180 degrees C for 20 minutes or until golden in colour.
- Remove from oven, cool on wire rack before storing in airtight container.
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