I wanted to make Chinese New Year Pineapple Tarts (Pineapple Rolls) few days ago but it was not successful. There was too much cornstarch in the recipe. Cornstarch produces a light texture, but too much can create a dry and crumbly product. The pastry was too dry and crumbly. I could not pipe the pastry out as suggested into lengths. I had no choice but to make it into flower shape pineapple tarts. Though the tarts are still crumbly, buttery and tasty, I consider them a failure as I want the silkworm cocoon shape pineapple tarts. I shall note everything down so that I would not make the same mistake again next time. Do not follow the recipe below.

Pineapple Filling

Ingredients:

1 pineapple (approx. 650g)
65g sugar
1 clove
1 piece cinnamon stick (1 inch)

Method:

1. Slice and cut the pineapple into small pieces.
2. Place the pineapple in a blender and blend until pureed.
3. Pour the pineapple juice, flesh, cinnamon stick and clove in a pot and bring to boil.
4. Lower the heat and simmer till almost thick. Stir-fry every 5 minutes to prevent it from burning. Add in sugar and stir-fry till very thick.
5. Keep stirring to prevent it from burning. Stir-fry till dry and the mixture can leave the pot.
6. Leave pineapple filling to cool and shape into balls, like a silkworm cocoon (each weighted 5g – 1 tsp).

Note:

As the natural sweetness of a pineapple varies according to the ripeness, you may need to adjust the amount of sugar according to your personal taste. In this recipe, for 650g of pineapple, putting 65g of sugar is too much. The Pineapple filling came out too sweet. Next time, put a little bit of sugar will do. Add some lemon juice in Step 5. A few squeezes of lemon juice will help it to set.

Pastry

Ingredients:

200g plain flour
20g cornstarch
125g salted butter
20g icing sugar
1 tsp vanilla extract
33g egg yolks (approx. 2)
20g egg white
1 egg yolk + 1 tbsp water, for glazing

Method:

1. Line a baking tray with baking paper.
2. Sift the plain flour and corn flour a few times together and set aside.
3. Sift the icing sugar. Beat butter and icing sugar till creamy. Add in vanilla extract and eggs and mix well.
4. Add flour mixture into the butter mixture and mix into a soft dough.
5. Wrap the dough with cling firm and rest for half an hour. Divide the dough into half.
6. Put the pastry in the pineapple tart mold and pipe 5cm lengths. Place filling at one end and roll up.
7. Arrange them onto a lined baking tray.
8. Brush the top with the egg yolk.
9. Bake the rolls in a preheated oven at 180°C for 10-15 minutes, until lightly brown and a nice pineapple smell comes from the oven.
10. Allow the pineapple tarts to cool on the baking tray for about two or three minutes, then transfer them to a wire rack to cool. When the tarts are completely cool, layer them between sheets of baking or waxed paper into an airtight container and keep at room temperature.

Note:

Pineapple tart mold is needed for making pineapple rolls. I bought it at AEON Big previously known as Carrefour. 20g of cornstarch is too much. Do not be disappointed, try again next time.