Pineapple Roll Tarts for Chinese New Year

These pineapple roll tarts are very popular treats during Chinese New Year season. The melt-in-mouth pastry outside is very addictive, with tasty pineapple jam wrapped inside. If you don't have any moulds, you might knead the pastry with hands into rectangular shape, or shape the pastry with cookie cutters.

Prep time: 45 mins
Cook time: 20 mins
Yield: about 40 serves

Ingredients of pastry:

• 250gm butter
• 50gm icing sugar
• 1 egg yolk
• 280gm plain flour
• 80gm corn flour
• 2 Tbsp custard powder

Ingredients of filling:

• 2 pineapple, about 1600gm, grated
• 250gm sugar
• 2 cloves, optional
• 1/4 tsp cinnamon powder, optional

For glazing:

• 1 egg yolk

To make filling:

1. Shred pineapples finely and sift drip the juice till dry.
2. Cook pineapple shreds over medium head till dry then add in sugar.
3. Switch to low heat and keep stirring to prevent it from burning until golden brown and dry.
4. Leave to cool.
5. Divide into small parts and form into balls, each weighted 7grams.

To make pastry and rolls:

1. Sift flours and custard powder together. Mix butter, icing sugar till creamy and fluffy, add in the yolk continue mixing. Fold in sifted flours and mix to form a dough. Leave aside for 30 minuets.
2. Preheat the oven to 170C (335F).
3. Put pastry into the mould and pipe 5cm length. Place filling at one end and roll up. Glaze with beaten egg yolk.
4. Bake 15-20 minutes till golden brown. Leave to cool before storing.

Note:

• If you don't have any moulds, you might knead the pastry with hands into rectangular shape, or shape the pastry with cookie cutters. Simply roll the pastry dough into a disc shape first, enclose the filling inside, press to any shape you like.

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