Pineapple Tarts ...take 2

This is one cookie I can safely say no one hates. Given our multi racial society, this golden nuggets is enjoyed all year round. For me, I bake em when I have orders or when we feel like indulging.

As for the pineapple filling, I normally buy ready-made filling from our bake shop, which is so convenient and taste good too. If you wish to make your own filling, all you need is a ripe pineapple about 1 kg, grate it to a pulp and 200 g of sugar. Cook it on a low heat for about an hour and you're done.

                                 


Pastry:
350 g unsalted butter, at room temperature
100 g sweetened condensed milk
2 egg yolks
510 g all-purpose flour or plain flour


Egg Wash:
2 egg yolks
1/4 teaspoon condensed milk
1/2 teaspoon oil


Cream the butter and condensed milk until light and fluffy. Add in the egg yolk one at a time, and beat until well combined. Mix in the flour slowly to form the pastry dough. 
The dough is ready when it no longer sticks to your hands.

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

Divide the pineapple filling and dough into 100 portions, about 8g of filling and 10g of pastry each. Roll them both into balls. 

                            

Take a ball of pastry and flatten it gently.
Put a pineapple ball in the middle and fold the edges of the dough up to cover the filling.

Place the pineapple cookie on a baking sheet lined with silicon mat and brush the top of the cookie with the egg wash, twice. 
Repeat the same until all ingredients are used up.

Bake in a preheated oven at 165C for about 20-22 minutes or until they turn golden brown. Transfer them out and cool on a wire crack before storing in an airtight container.

Enjoy...jue

Adapted from: Nasi Lemak Lover