Introduction: Rose Pineapple Tart Cookies
Rose pineapple tart cookies are basically a rose shaped cookie with a pineapple filling in a buttery and crumbly pastry. It is a very popular cookie in Southeast Asia. A must have, especially for the festive seasons. This appetizing cookie has a sweet and slightly tangy pineapple paste filling embedded in a slightly savoury butter-rich cookie crust. The ultimate taste is to have a melt-in-your mouth cookie crust. The filling is made from fresh and juicy pineapple cooked till dry with sugar and reduced to a golden brown colour pineapple paste. You can choose to make the pineapple filling yourself or it can be store bought as well.
The outer pastry is made by first rubbing cold butter into dry flour mixture till it resembles coarse crumbs. Then cold egg yolk mixture is added and mixed till a dough is just formed. The crumbly pastry when baked resembles shortbread. Use a good quality butter to get a truly buttery fragrance. Then, use a cookie crimper to shape the dough balls into rose shape or any of your desired design. Glaze the finished pineapple tart cookies with egg wash before baking. And we’re done.
The design of these rose pineapple tart cookies is especially suited for the festive seasons as well, as it looks so festive and represents flower blooming amidst a happy and harmonious atmosphere during the festivities. The buttery, melt-in-the-mouth pastry enveloping the juicy pineapple paste makes these rose pineapple cookies simply irresistible. Once you have made these tart cookies yourself, you will definitely want to make them over and over again, as they are not just buttery delicious, but are extremely easy to make too. These homemade pineapple tart cookies are definitely so much better than store bought ones!
- 400 gram all-purpose flour, sifted
- 50 gram corn flour, sifted
- 45 gram icing sugar, sifted
- 1/4 tsp salt
- 280 gram butter cut into cubes, chilled
- 3 egg yolks large, lightly beaten
- 3 tbsp COLD water or ice water
- 1/2 tsp vanilla extract
- 400 gram pineapple jam (homemade or store bought)
- 1 egg yolk
- 1 tbsp water
Step 1: Roll the Pineapple Paste Into Balls.
To make these dainty and beautiful pineapple tart cookies, first roll the pineapple paste into balls about 5 gram each.
This can be done way ahead of time in an air tight container and set aside in the refrigerator until needed. To do this, have a wet cloth nearby so you can wet your hands slightly to prevent the pineapple paste from sticking to your hands when you shape them.
To make your own pineapple jam paste, see recipe here: Pineapple Jam Recipe.
You can make your own pineapple jam paste or just buy ready made pineapple paste which is readily available in most Asian stores.
Have ready rolled pineapple paste balls in airtight container and keep in the refrigerator before you start making these pineapple tart cookies.
Step 2: Cut Cold Butter Into Cubes.
Cut butter straight from the refrigerator and leave to chill back in the refrigerator until ready to be used.
To make these pineapple tart cookies, we need to have COLD butter cut into small cubes.
Step 3: Sift Dry Ingredients Into a Large Mixing Bowl.
Add sifted all-purpose flour, cornflour, icing sugar and salt into a large mixing bowl. Mix well to combine.
Icing sugar or powdered sugar easily absorbs moisture from the air, hence forming hardened lumps that can affect the texture of the pastry. Sifting removes these lumps and makes the sugar fluffier by adding air.
Step 4: Beat Together the Egg Yolks, Cold Water and Vanilla Extract.
In a measuring cup, beat together 3 egg yolks, cold water and vanilla extract. Set aside to chill in the refrigerator till needed.
The liquid egg yolk mixture needs to be COLD when used.
Step 5: Mix in the Cold Butter Using the Rubbing-in Method.
Add the chilled cold butter cubes into the flour mixture. Use the rubbing-in method to mix the flour and butter together.
Using a pastry cutter or pointed end of a fork or your fingertips, cut/rub the cold butter into the flour mixture until it resembles fine bread crumbs. You essentially want to coat the butter crumbs in the flour mixture. The end result will be a mixture that resembles coarse crumbs.
Step 6: Add in the Cold Egg Liquid Mixture.
Using your fingertips or the tips of a fork, gently gather all the butter crumbs into one large dough ball. Be sure NOT to knead the dough so that the dough remains crumbly.
Cover with cling wrap and chill in the refrigerator for about 30 minutes.
We are using the rubbing-in method to make the pastry. So the butter and liquid used need to be cold. Once the cold butter and liquid (egg yolk mixture) hits the oven, the water in the butter and cold liquid begins evaporating. This creates moisture, and also helps the dough to rise, creating a tender and light crumb.
Chilling cookie dough in the fridge for 30 minutes allows the butter/fat to re-solidify (after it has softened during the mixing). The fat then slowly melts when baked, keeping your cookies in shape.
Chilling also makes the dough easier to handle when making the pineapple tart cookies.
Step 7: Weigh and Roll Dough Into Small Balls.
After chilled, roll the dough into balls, about 10 gram for each dough ball.
Weighing each dough ball ensures all the pineapple tart cookies are of the same size and they bake uniformly resulting in perfectly baked pineapple tart cookies.
Step 8: Make and Shape the Rose Pineapple Tarts.
To make the pineapple tart cookies, first flatten the rolled dough ball. Then place a piece of the rolled pineapple paste filling in the middle.
Bring the edges of the dough together and press lightly to seal. Next, roll it in between your palms to shape it into a ball again.
Lastly using a plastic crimper, crimp the rolled pineapple tart cookie into a rose shape. (Watch my video on how to crimp the pineapple tart cookies)
Do not handle the dough too long so wrap the dough with the pineapple fillings as quick as possible.
Step 9: Repeat for All the Dough Balls.
Continue to wrap the dough balls with pineapple paste filling, then roll into balls and crimped into rose shape for the rest of the pineapple dough balls. Then arrange the rose shaped pineapple tart cookies on a flat baking tray with no sides.
Choose a flat baking tray when baking the cookies. A tray or sheet with no sides is best as it allows the heat to evenly bake the cookies. It also allows for easy removal of the baked cookies with a spatula.
Evenly space out the pineapple tart cookies on the baking tray to allow for uniform baking.
Step 10: Brush With Egg Wash.
Make an egg wash:
In a small bowl, mix one egg yolk and water together for the glaze. Be sure to strain the egg wash through a sifter to remove any parts of the egg that didn't incorporate.
Lightly brush to glaze the unbaked pineapple tart cookies.
An egg wash add shine and enhance the golden color of the baked pineapple tart cookies.
Step 11: Bake at 180 Degree C/ 350 Degree F for 20-25 Minutes.
Prepare oven for baking.
Place wire rack in the centre of oven and preheat oven to 180C (350F).
Baking the cookies.
After oven has been preheated, bake the pineapple tart cookies for 20 to 25 minutes or until the cookies turn golden brown in colour.
Ensure that your oven is preheated to 180C (350F) before putting in the pineapple tart cookies. Preheating the oven will ensure even baking of the cookies.
Placing the baking tray on the wire rack in the centre of your oven also enable even baking.
All ovens cook slightly differently regardless of whether you’re baking using a convention, fan-forced, gas or steam oven. Hence its recommended that you start to check approximately 5 minutes before its baked, perhaps after 15 minutes baked.
Try to avoid opening the oven door during baking as the heat will escape. When you do open the oven, ensure that you close the door quickly. If possible just look through the glass oven door without opening is enough to check for doneness of the cookies.
Step 12: Remove to Cool on Wire Rack.
Once baked, remove the baking tray to cool on wire rack for about 5 to 10 minutes. The cookies are very soft when hot so let it cool down before transferring them.
Transfer the baked pineapple tarts cookies to cool completely on a cooling rack before storing in airtight containers.
The cookies are still soft when done (they harden as they cool) and will continue to bake on the cookie tray once removed from the oven. Remove cookies from the cookie tray as soon as they are firm enough to transfer, using a spatula, to a cooling rack or paper towels to finish cooling.
Make sure the baked pineapple tart cookies are cooled completely before storing to avoid mould from forming. However, do not cool the pineapple tart cookies under the fan as this will soften the pastry.
Step 13: And We Are Done! Makes Great Festive Gift As Well.
You can so easily create something pretty out of a classic pineapple tart cookie, with a beautiful golden brown rose designed finish. These are the best-ever pineapple tart cookies - buttery, crumbly and melt-in-your-mouth pastry with pineapple filling. They are so addictive so do make more as you may not have enough!
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