Tuesday, February 5, 2013

My best melt-in-mouth Pineapple tarts (enclosed version) 最酥的凤梨酥

I would said pineapple tarts rank number 1 among all CNY cookies, do you agree?
As a Hokkien, we called pineapple as "Ong Lai", means bring good luck. So every CNY, i must bake some pineapple tarts, if not bake some, i afraid our "Ong" will not come, hehehe..

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Thanks to my Malay friend who shared this super easy pineapple tart pastry with me, which only requires four ingredients, butter, condensed milk, flour and egg yolks..
And I love this pastry very much, it is simply melt-in-mouth !! Maybe you have your own melt-in-mouth recipe, but this is the best melt-in-mouth pineapple tarts version that I have tried so far..
The highlight of this pastry recipe is using very ordinary condensed milk or sweetened creamer  which everyone should have some at home especially prepare Milo drink..

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This year, i also started to make my own pineapple filling..and i prefer only use two ingredients i.e pienapple and sugar, not adding other spices like cloves or cinnamon..I just want pure pineapple fragrance..

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At first i bought the ordinary pineapple (i think it is Morris pineapple) from market , only cost me RM 1 for each (like shown in the below picture, without the outer skin)..Last two days, Giant supermarket had the promotion of Josephine pineapple which only cost RM 0.78 for each, i quickly bought few..After tasted pineapple filling from two difference types, i feel Josephine pineapple tasted nicer than the ordinary one..more pineapple aroma..

pineapple filling

Since my family prefer less sweet pineapple filling, usually i will bake pineapple tarts before last few days to CNY, since less sugar it will not last too long..

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And this pastry is not sticky at all, easy to be handled..Also i prefer to use those ordinary butter (like Bxxx brand) , so no strong buttery taste over take the pineapple aroma..

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This time, i did not make the usual Nastar shape, i made into ball and enclosed version.

making pineapple tarts

This beautiful vase given by Jessie just came in the right time, perfect to decorate with some flowers..

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no one can resist this melt-in-mouth pineapple tarts !!

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My best melt-in-mouth Pineapple tarts (enclosed version) 凤梨酥
(recipe source: by Sonia a.k.a Nasi Lemak Lover)
*makes 100pcs

350g butter

IMG_7158 copy 100g condensed milk or sweetened creamer
510g plain flour / all purpose flour
2 egg yolks

1 egg yolk +1tsp milk, for egg wash


700g Pineapple filling (homemade or store-bought)


Method

1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in flour, mix till become a soft and not sticky dough.
4. Roll pineapple filling into ball (8g each) and roll dough into ball (10g each).
5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.
6. Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.
7. Bake in preheated oven at 165C (fan forced) for 23mins or till golden brown.
8. Cool completely before storing.

Homemade pineapple filling


1.5kg pineapple flesh (from ripe pineapple but not over ripe) , process finely in a food processor (do not add water)


250g coarse sugar (adjust accordingly)


Method

1. Cook pineapple flesh together with the juices in a wok over medium low heat until water reduced, stir from time to time.
2. Add in sugar and cook over low heat till thick, stir from time to time, takes about 1 hour.



My husband like to decorate house with pineapple lanterns than the ordinary lantern..But this year, he got two huge pineapple lanterns, about 4 feet long, because the sales girl wrongly gave him this size, hahaha.. 

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I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover



This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Bake for Happy Kids, the theme of this month is Pineapple! Please join the fun if you bake or cook anything with pineapple this month.




105 comments:

Baby Sumo said...

I also like the pure pineapple jam, just like you :) Dont like to add those spices. Anyway I got some pineapple jam left.. wanna try this version!

Sharon @Feats of Feasts said...

i love this!! Looks so lovely and with generous pineapple filling. I did not tackle on making the tarts this year, maybe i will try during or after CNY. :)

Sem said...

I have tried your pastry recipe, it is really very very good, and so easy to handle the dough, a definite recipe keeper, thank you so much for sharing this recipe as i love it so much.

~仪仪妈咪~ said...

I will try pineapple cookies tonight and hope that success ^^

Mel said...

Lovely pineapple cookies, and now you are more hard working than me and looking at your delicious yummy pineapple cookies, you have made my "engine" going to start baking again....

Esther Lau said...

Sonia, I agreed with you pineapple tarts are always the Best and No 1...Wishing you a VERY ONG year ahead :)

ling yuen chin said...

Agree, agree, agree.....
今天做了pineapple tarts, 就是用了你的食谱,非常喜欢!
谢谢你无私的分享!! 迟点才post,这几天好忙,好忙!

Honey Bee Sweets said...

Very nice! I have my own melt in the mouth pastry recipe too but yours look super tempting, will try! Thanks for letting us know the better taste pineapple, will definitely look for Josephine kind. :))

Somewhere in Singapore said...

Pineapple tarts, my favourite...

Little blue said...

this also my first choice cookies but i didn't made myself...so can i have some??!! hehe...wish you and your family enjoy this long holidays and Happy Snake Year 2013!!

Jessie-CookingMoments said...

Sonia, I just visited Yen's post who shared her method of making the pineapple jam. I told her that I'm still looking for the shortcut to make this super popular tarts, haha, now I think I can just copy this recipe & use it in the future! No more new posting from I until next week, a bit relax now!

茄子 said...

SONIA,我买了炼乳,就是要试试你这个食谱。还有,我的黄梨馅也是只有黄梨和糖,这样感觉最原味。

Crystal Loh said...

可口黄梨。。配上大黄梨高高挂帅。
好应景咯!呵呵

鲸鱼蓝蓝蓝 said...

我只能留明年了
今年好累
就到此为止了:)

sabrina 莎莎 said...

Sonia~~
100% handmade from Sonia~~ Tasty, Lovely, n happiness~~~!!!!
huat ah!!!!

Passionate About Baking said...

I love the look of your pineapples tarts! A lot of work to cook pineapple paste. I have my own version if melt in the mouth pineapple crust too! But yours look very pretty. Shall try it next year. Thanks veryuch for sharing!!

Angie's Recipes said...

Very pretty, Sonia. I too enjoy the pure pineapple filling.

Doris Choo said...

Looks very nice. Must try this one of these days

Li Shuan said...

Sonia, I have bookmeared this. Whenever I am in the mood to make pineapple tart again, this will be the choice. My sis also make some nyonya one today, she told me hers very nice too... So I have 2 recipes awaiting ..hehe...

Chef and Sommelier said...

Aiya Sonia! You should have posted this earlier... Wife had just finished baking all the CNY treats including pineapple tarts!

Will ask her to use your recipe next time!

Siew said...

wow... the tarts make me drooling.... the red 'ong lai' is really big ah... sure brings you a lot of 'ong'! hahha!

Anonymous said...

i made this too but i used "table for 2" recipe...very nice too...wishing u a happy chinese new year

sue

I Cook.I Bake.I Live said...

Sonia, I did my CNY pineapple tarts using your recipe and all my relatives and colleagues love it to the max! They love the melt in your mouth texture but I used store-bought pineapple paste.

Once I have updated my blog, I will credit it back to your entry ok?

Thanks for sharing such a wonderful recipe and true enough even we added condense milk it is not sweet at all..

蚊子 said...

I wish to made it! but due to not enough time spend on kitchen so i have to give up... thanks for your sharing..i will keep it for my next year CNY cookies! ^^

Gloria said...

Sonia look absolutely delicious abd so cute!!

ogyep yummy mellow said...

now only I know.. I also want to bring some ong la.. will bake some Ong Lai later..

Sally said...

我走宝了,下次我要试试这个。。:)

Little Corner of Mine said...

Only 4 ingredients for the pastry, you got me excited and so tempting to give it a try! Bookmarked the recipe first. :)

珊珊 said...

发现原来有这么多人都爱吃黄梨饼的。。。
所以我决定了。。。明年我一定要动手做做看!!

珊珊 said...

发现原来有这么多人都爱吃黄梨饼的。。。
所以我决定了。。。明年我一定要动手做做看!!

Alice said...

Sonia, I am going to try this recipe, only 4 ingredients really tempts me :P
Can I ask u, can this recipe be used when I make open pineapple tart instead of balls?
Thks :)

Chris said...

Sonia,

These pineapple tarts look great! I wasn't thinking of making any this year but they look so tempting! :D

Caca said...

really best melt-n-mouth? I will keep your recipe for next year. Gong Xi Fa Cai.

mui mui said...

Sonia ,
Your tart look so inviting!
I like the closed up version.
I find the jam inside is nicer and moist.
mui

Phong Hong said...

I say, Sonia! Now too late for me to try this recipe. Never mind, I KIV for next year CNY. Meantime can still make after CNY hor?

Mich Piece of Cake said...

I love this 4 ingredient version, will book mark to try next year.

Jeannie Tay said...

I love this version, easy to arrange in containers and wont stick to each other like the open type:) Looks lovely too!

MeRy said...

Nice cookies..

Caca said...

what a coincident, my Malay neighbour had just given me the same pineapple tarts that look like yours. It was her homemade by her. Maybe this is Malay style of pineapple tarts. And, I just know, Malay also make pineapple tarts for their Raya.

MK Moon said...

hi sonia, i like very strong buttery and the skin must very 松。So which portion of the ingredient i need to adjust?

Angel @ Cook.Bake.Love said...

Sonia,

I tried ur recipe, made twice, each time half a recipe. Hopefully I have time to blog about it.

First time I made into open tart (flower shape) and enclosed tart. Second time I made into Nastar. I think the pastry tasted best with Nasta shape. :)

For the second time I also added little bit more flour as my family prefers firmer texture. This recipe is really very simple and fragrant, thanks for sharing.

Yan said...

Looks so beautiful and delicious. I really love this melt in mouth pineapple tarts.

Tamara said...

this is fantastic, i love pineaple

Tracy Low said...

好想吃你亲手做的黄梨饼哦。哇咔咔卡~

Sonia ~ Nasi Lemak Lover said...

Alice, i tried once made open tart using the wooden press mould, but quite hard to handle..So i would said this pastry best for Nastar and enclosed type.

MK Moon, this pastry is already 松, use good butter if you want it taste more buttery..

Zoe said...

Hi Sonia,

Hi Sonia,

These pineapple tarts look wonderful. With so many interesting pineapple tart recipes to choose, I would like try baking more of the enclosed ones too in the future. This recipe will be the first in my list to try...

Appreciate if you can link up your pineapple tarts post with us!

All you need to do is to 1) mention Little Thumbs Up in your post and link back to Bake for Happy Kids or/and my little favourite DIY 2) submit your details on my Acar post and your link will be on my post :D

Cheers!

Zoe

Joelyn Wong said...

Hi Sonia, can we used Malaysia's condensed creamer (coz condensed milk not available)?

Sonia ~ Nasi Lemak Lover said...

Joelyn, yes, just use normal sweetended creamer like F&N, teapot brands..

Zoe said...

Hi Sonia,

Thank you so much for linking up with us. Happy that you joined us :)

Zoe

Anne Regalado said...

Sonia , your homemade pineapple tarts look fantastic ! I'm gonna steal your recipe sometime , okay ?! lol

hui said...

thank you for sharing this recipe.. it really is as wonderful as you say ^^ though i had quite a difficult time making these.. it's my first time folding dough over a filling ^^ i've been enjoying your posts for some time now, but never gotten round to saying hi.. hope you have a good cny and happy hols ^^

Nami | Just One Cookbook said...

Saving this recipe! I really want to make pineapple tarts on my own. This looks so good!!! Hope I can make them one day. I guarantee that I will finish all by myself!

mk said...

just a question if u can enlighten me before i begin....do we have to line the baking tray or do anything before placing the tarts on it?? thanks:))))
irene

mk said...

just a question if u can enlighten me before i begin....do we have to line the baking tray or do anything before placing the tarts on it?? thanks:))))
irene

Sonia ~ Nasi Lemak Lover said...

mk, yes, line the baking tray if it is not a non-stick type of tray.

teo ai li said...

Hi Sonia, as I have some leftover pineapple jam from CNY, I baked these today. They are really really really melt in the mouth and really really yummylicious!!!! Thanks for sharing this recipe with us!!!

Anonymous said...

Hi Sonia,

I love this recipe of yours!

Btw, do you have any idea how long can I keep the pineapple tarts at room temperature?

And can I keep them in the fridge?

Thanks

Sonia ~ Nasi Lemak Lover said...

Anonymous (may I know you name pls..), you can store in room temperature about 1 week (make sure cool the tarts completely before stoting), later than that, store in the fridge since there is no preservative added.

Anonymous said...

Hi Sonia,

Thanks for your response.

Can I store in the fridge after it cool down?

Will it affect the texture and taste of the pineapple tarts?

Thanks
Ms Tan

Anonymous said...

I am so glad you are the first blog I found when I was searching for pineapple tart recipes. I made mine following the recipe exactly and they turned out fantastic! :)

-Charlotte

coolsgp said...

Hi Sonia

I'm also pineapple love. Would like to try your recipe. I have doubt on this:1 egg yolk +1tsp milk, for egg wash

May i know what kind of milk u are using?



小食代 said...

this is one of my family's favorite even for my the most-picky-for-pineapple tart- sister.
i wonder what the different between enclosed version and pineapple tart roll.
Really thanks for this wonderful and simple recipe!

Sweet Baker Sg said...

Hi Sonia , may I know the butter u used is salted or unsalted? I have tried ur recipe it's really those melt in e mouth type very nice but I used unsalted butter n somehow I felt there's like something is missing ;) did I used wrong type of butter? Thks

Sonia ~ Nasi Lemak Lover said...

sweet baker sg, I use salted butter, and I use an ordinary brand Buttercup.

Anonymous said...

I tried this recipe .. Instant hit among every1.... Definitely a keeper .... Thank u so much .... -renu -

mookie26 said...

Hello, Greetings from Kuching, Sarawak. I tried your recipe today and its is fantastic. Thank you very much for sharing :)

Ryna said...

I juz tried today, it's lovely! Not exactly my tyoe of melt in d mouth but its reali 'loose' n it's amazing at after 1yr ppl still rave abt it! CIA I'm gonna make tis for 2014 cny! Thanks for sharing so generously :)

For egg wash can I use uht milk or powdered milk or need it be fresh milk?

Sonia ~ Nasi Lemak Lover said...

Hi all, usually I either use liquid full cream milk or fresh milk..,

Anonymous said...

Hi Sonia..

Do you really pour the condense milk onto the weighing machine ?

Maybe you can advise how many Tablespoon is 100g of condense milk?

Most canned milk are measured by ml, right

Anonymous said...

Hi Sonia, i came across your blog because i wanted to bake pineapple tarts. Well i did bake them using your recipe and they tasted wonderful! Your recipe is a keeper, thank you for sharing it.

Desi from Germany

Yun Ying Foo said...

Do you use salted or unsalted butter?
I would love to try your recipe for CNY 2014 after seeing so many good comments!! :)

Amy said...

Hi.
I love reading your blog.. Please continue to share your awesome recipes...

I made the pineapple tarts today and they were delicious. However my pastry cracked after baking... Any idea what's wrong with it? Sorry still a newbie.

Thanks
Amy.

Sonia ~ Nasi Lemak Lover said...

Yun Ying foo, I use salted and is a buttercup brand .

Amy, I suspect maybe your oven temp is high, try to reduce temperature or put one level lower.

goh said...

Hi Sonia,
I have bake the third time and all my colleagues like it. I use Top Flour instead of plain flour. It's melts . Thank you.
BK

Anonymous said...

Hi, if im using store bought pineapple jam, how long can I store the tarts at room temperature since the jam will.have more sugar but the pastry contains condensed milk? Am afraid if I store it in the fridge the texture might change? I've never tried pineapple tarts recipe with condensed milk, previous years I made those with icing sugar :) will like to try yours this year. Searching for a good melt in mouth tart recipe!

Kelly said...

Hi Sonia,

Looking for melt in the mouth type...Thanks for sharing.

How do u measure the condense milk? Normally is in ml. Which brand u using? Please advise . Thank you :)

Kelly

Kelly W said...

Hi, I just tried your recipe. It was fantastic! My hubby and kids love it!

Anonymous said...

Hi there,

I tried this recipe and unexpectedly love it ! Only thing was that the dough was too soft to handle, added abit more flour but they still ended up very yummy ! Thank you for sharing :D - Kylene

Anonymous said...

Hi Sonia, your pineapple tarts look very very yums! Inspires me to try. May i check with you: is the temperature of the jam and dough very important, like i shouldnt handle or over roll them ? I read somewhere people turn on the aircon as they do it.

Also, can i use the electric mixer to do all the mixibg required.

Lastly, may i do the jam first then fridge it for a day or two before taking it out at room temp when i work on the dough?

Thanks in advance for your generous advice!

Btw, i used your kaya recipe and it was an instant hit among family! We dun buy kaya anymore :)

Anonymous said...

Hi Sonia, I would like to know if the centre part (hard core) of the pipineapple can be used or do we have to discard it? While cooking the pineapple jam in medium fire do we need to cover the pot? Thank you in advance for your advice.
Mixue

phyllis wong said...

looks nice and yummy, will try this :)

Anonymous said...

Hi Sonia, followed your recipe but the crust is slightly biscuit like and not instantly melt in the mouth kind. And they cracked even though I adjusted the 2nd batch temperature to 150 degree at only 15 min.
Do u need to soften butter first? 100 or ml or Condensed milk?
I use only 3rd yolk for egg wash.
advice pls. Thanks.
Ps: I'm new to all such blogs etc so do not know how to get an account hence select anonymous.

Sonia ~ Nasi Lemak Lover said...

Anonymous,
To answer your questions:-
1. Don't need to work in air-cond room, just room temp will do. Ya, don't over work the dough.
2. Yes, you can use electric mixer to make the dough.
3. Yes, you can make the jam in advance.
4. I never add in the hard core of pineapple when making the jam. But I heard some people add in that too. Do not cover the wok while cooking the jam.
5. Yes, you need to let butter in room temperature and soften. I use weighing machine to weight the condensed milk.
6. Please add some milk into egg yolk when you preparing the egg wash.

yammy said...

ow this is yammy .... you all can view this for know more

Anonymous said...

Hi Sonia

I really love the texture of the tart but do not like the milky taste. May I know what can I add to replace the condensed milk / sweetened creamer. Thank you.

Sonia ~ Nasi Lemak Lover said...

Hi anonymous, I suggest to use not so buttery butter (not pure butter), like I used only Buttercup brand (this is not butter actually).

Sonia ~ Nasi Lemak Lover said...

anonymous, so you will not taste so milky..

Anonymous said...

Hi , I tried today. Yummy ...it really melts in the mouth. my children loves its.

Anonymous said...

thanks sonia for sharing this amazing recipe! melt in the mouth pineapple tarts has always been my fav. not easily found in stores. and im so glad to have found your recipe! my family and friends love it! ~gwen~

spidermanbaby said...

Hi Nasi Lemak lover, thank you very much for sharing this wonderful recipe of yours!! Am a Singaporean married to a German living overseas & can't quite get any pineapple tarts here!! Am very happy to chance upon your website & you don't know how happy your recipe made me!!!!! Kam sia, kam sia!!!! :-)
Big hugz,
LiSa

vincentia said...

Hi Nasi Lemak Lover....i like to try your recipe for this Lunar New Year but can i change condensed milk with milk powder? or nor use milk at all. because my daughter have milk allergy. should i change the recipe?
Thank you so much

Sharon Yuen said...

Dear Sonia,

I tried the recipe and like it a lot. However, the crust tends to be a little dry. Any advice to make it more moist or I need to adjust the temp?

Isabel said...

Hi I baked these but they didn't melt in the mouth... Why so? :(

Anonymous said...

Hi Sonia,

This is Yoon again... This time I am trying to make this fantastic pineapple tarts for my family. I am facing few challenges, I hope you can help.

1) I knitted the dough until it didn't stick on my fingers and bowl ( I wonder if I had over worked on it). After making few pieces, I found the dough started sticking on my fingers, break up and melt. I wonder if my hands are too warm.

2) after cooling down the tarts... I Placed the tarts into the container, I found the layer of eggs wash peeled off easily on next day. It is normal or I had done wrong on certain part?

Thank you for your time and kind attention.

Sonia ~ Nasi Lemak Lover said...

Sharon, maybe you should try with diff temp.

Yoon, maybe you can put the dough in the fridge for 30mins before you handle them?
Did you put some milk with egg yolks for egg wash? if only egg yolk or maybe attached with some egg white to it, after baked, it tend to turn hard and easily peel off.

Anonymous said...

Hi Sonia,

Thank you for your reply. It is really helpful. I did tried to put the dough into the fridge but the result is the same. I wonder how long should I knit on the dough?

Sorry to trouble you again.

Kind regards,
Yoon

Anonymous said...

Hi Sonia, thank you for your suggestion on Buttercup. Will try it.

Sonia ~ Nasi Lemak Lover said...

Yoon, last option! using the same brand of butter like me, Buttercup! hahaha..

Anonymous said...

Hello Sonia, Alice here. I have tried with your recipe and it is really melted in mouth. However the crust is still a little sticky and easily break into pcs when it has cooling down after bake. Do you know what has gone wrong?

Doreen said...

Hi Sonia, thank you so much for sharing this wonderful recipe here. Tried it just now and it taste soooooo good!!!!!
105% melt in the mouth.
A keeper recipe for sure every cny in future!

Mari House said...

Will different size yolk from eggs make a difference? What size did you use? I thought of using big eggs size 65gm.

Jayne said...

Hi Sonia,
I came across your blog while looking for pineapple tart recipes and i found yours interesting because it only requires 4 ingredients.

However, my dough turned out quite yellowish as compared to yours, and its not as smooth. In fact, it feels as if its gonna crumble any minute as I roll it into a ball!

Please help!
- Jayne

Soe Moe Htwe said...

When I was preparing the dough I wasn't sure I like the smell cas it has a strong condensed milk smell.. After baking the milky smell was gone and it tasted beautifully. It has a nice flaky ( not so much of melt in the mouth), crumbly( not the type tag it all falls apart) and most importantly it is my kinda taste. No more from Bengawan. Thank you! This is the second recipe that I have tried from your blog and it all turned out great.

Mickey said...

Hi Sonia, I followed your recipe & turned out pretty good. Thank you for sharing.

GladysChua said...

Hi Sonia, thanks so much for sharing the recipe! It's definitely for keeps! Everyone loves the pineapple tart even though this is my first attempt at baking cookies! In the end, I repeated this 3 times, although my 2nd batch turned out poor due to my ingredients - i tried to reduce the sugar but realised my pineapples were too sour and my butter was left out a little too long at room temperature before mixing (kept this batch for my mom who loves sour stuff! :) ). My 3rd batch was also slightly sour but better..I find it a bit difficult to control the sweetness of my pineapple jam. Somehow when I try it when it is hot, it tasted sweet but when it is cool it is much more sour.

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