Pineapple Cookies

September 17, 2020

Melt-in-your-mouth buttery, crumbly pastry with pineapple filling – delish!

Makes approx. 40 Cookies

Notes:
You can keep the pineapple filling in the fridge.
Alternative fillings using this buttery pastry include Red Bean or for something savoury chicken pie filling

 

Ingredients

350 g plant based Nuttelex at room temperature

100 g sweetened condensed cream

2 egg yolks

500 g plain flour

Pineapple Filling

1 whole pineapple

2 tsp ground cloves

1/4 tsp ground cinnamon

1 1/2 cups caster sugar

1/2 lemon juice only

Egg Wash

2 egg yolks 

1/4 tsp condensed cream 

1/2 tsp oil

Directions

1Cut the stalk off the pineapple and remove the skin.

2Make sure skin pieces are removed.

3Slice the pineapple flesh into pieces and blend in a blender until they become puree.

4Place the pineapple puree, cinnamon cloves into a non-stick pot and cook on medium heat constantly stirring to avoid burning.

5When the pineapple is almost dry

6Add the caster sugar and lemon juice stir together and mix well.

7Lower the heat to simmer and continue to stir until the pineapple filling turns golden in colour and becomes very sticky.

8Remove the pineapple filling into a clean container and allow to cool down before placing into the fridge for 30 minutes or until ready to roll into little balls.

9Cream the butter and condensed milk until light and fluffy.

10Add in the egg yolk one at a time and beat until well combined.

11Mix in the flour slowly to form the pastry dough.

12The dough is ready when it no longer sticks to your hands.

13Prepare the egg wash by mixing all the ingredients together in a small bowl.

14Divide the pineapple filling and dough into 40 plus 4cm portions

15Roll them both into balls.

16To wrap use your palms to roll each dough and then flatten it.

17Add a pineapple ball in the middle and fold the edges of the dough up to cover the filling.

18Finish it off by gently rolling it into a round ball.

19Place the pineapple cookies on a baking sheet lined with non stick baking paper.

20Using the back of a paring knife, cut the criss-cross shape on the cookie, and brush the top of the cookie with the egg wash twice.

21Repeat the same until all ingredients are used up.

22Bake in a preheated oven at 330F (165C) for about 20-22 minutes or until golden brown.

23Place the cooked cookies onto a wire rack and allow to cool down completely before storing in an airtight container.

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