I always admire people who bake pineapple tarts well, because it takes so much patience to make the pineapple fillings from scratch, from peeling to blending. Although I really love pineapple tarts, I don’t dare to take the first step to do it for the fear of failure.

I used to prefer pineapple tarts, with the pineapple fillings on top of the tart. But now, I prefer pineapple balls and pineapple rolls. And I prefer a more buttery and flaky tart base. So Aunty showed me a recipe she saw in i-weekly and we decided to give it a go! It is still not the melt-in-the-mouth kind but the texture and taste is good! Enjoy baking!

Recipe: Pineapple Rolls

adapted from “In Love with Cookies” by Alan Ooi (Seashore Publishing)

Ingredients A (makes about 100):
250g butter
60g icing sugar

Ingredients B:
1/2 tsp vanilla essence
1 egg

Ingredients C:
250g plain flour
60g corn flour
30g milk powder

Pineapple Filling:
400g ready made pineapple paste

Method:

1. Blend Ingredients A until fluffy. Add Ingredients B and mix till well combined. Add Ingredients C last. Mix the dough.

2. Put dough into a piping bag fitted with pineapple tart nozzle. Pipe into thick line. Put in some pineapple filling. Roll it up. Repeat until ingredients used up. Arrange in a bakking tray. Egg wash.

3. Bake in a preheated oven at 170 degree celsius for 20-25 minutes.