Friday, March 09, 2012

Pineapple Rolls

I know I bit late in making these as CNY was long gone. I actually made these 3 weeks ago as I don’t have the time to make it for CNY. We were moving from PA to CA during that time so I don't have time to bake anything. Instead of the using enclosed or cut out pineapple tarts I made them into rolls. This time I used the recipe from Jun of Indochine Kitchen with very minor changes and I like it a lot. I made 1 ½ recipe as a recipe don’t yield too many pieces. I re-post the recipe here so I can refer to it whenever I want to make this again. You can go to her website and check out the step by step on how to do this.


300 gram butter
80 gram powder sugar
420 gram flour
60 gram milk powder
30 gram custard powder or corn flour
1/2 tsp salt
2 egg yolk
2-3 tbsp cold water – if needed


500 gram pineapple jam – recipe refer here

Egg wash:

1 egg yolk with 2 tbsp water

1. Line the base of 2 sheet pans with parchment paper. Sift flour, powdered milk, salt and custard/corn flour twice and set it aside.
2. In a mixer bowl, combine butter and sugar. Cream till light and fluffy, about 4-5 minutes, over high speed. Add egg yolk, one at a time. Beating well.
3. Add flour mixture into the bowl and beat over low speed until dough comes together. At this stage if the dough is too dry you can add a bit of cold water. Let the dough rest for 10 minutes.
4. Fill up the pineapple jam into a piping bag fitted with a round tip. Pre-heat the oven to 350 degree F.
5. Roll out the dough. Work with small badge of dough at a time. Roll dough between plastic sheets to 0.3 cm thickness. Pipe pineapple jam on top of the dough. Roll the dough to cover up the jam completely.
6. Use a pair of scissors to cut them up into 4cm log and arrange on greased pan. Brush with egg wash mixture twice using small pastry brush.
7. Bake in preheated oven till golden, 20-25 minutes. Let cool and store in airtight containers.

I am submitting this dish to to Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.


Shereen said...

I love Pineapple Tarts but so lazy to make some!Yours look so gorgeous and the method of doing it is quite clever.Less fiddly and must be quite quick too.

eileen@Hundred Eighty Degrees said...

Pineapple tarts are sold all-year round here in Singapore, and for me I will bake it anytime when I crave for it. Yours look good!

Jeannie said...

Looks delicious! I still have some pineapple jam in my fridge that I use to make some:D Don't need any festive occasions to make these:D

Alan (travellingfoodies) said...

looking really good! I think once you'd started making them, you don't wanna buy them outside more. And all the way in CA now, it most certainly added a bit of festivity to the occasion!

My Little Space said...

Is it new year already??? haha.... Wow, my all time favourite. Btw Gert, you can get those kefir from here,

Enjoy your weekend!

ann low said...

I love pineapple tarts. I still make it whenever I like.

WendyinKK said...

good for anyday, anytime I'll wallop them all :)

Love2cook Malaysia said...

Beautiful pineapple rolls. My hubby's most fav cookies and I gotto often do it for him but in a tart form. My rolls never worked...;)

dapurCikWan said...

love it! reminds me to eid celebration ;)

ijayuji said...

Hi gert! All time fav! Now, i suke roll drpd cetak :D quick n easy! Nxt time nk try yours pulak. Cannot wait lah, nxt week buatlah! :D

Shirley @ Kokken69 said...

CNY or no CNY, I will still gladly eat these. I still have some pineapple jam in the fridge! Hope it is still edible!

daphne said...

this is a all year long cookie for sure! Making them outside of festive season means more for you and your family!! ;)

Zoe said...

I had an attempt making these pineapple tarts too using Jun's recipe but didn't make them well. I see that you have added custard powder in this pastry and looks like it works pretty well for you.

Never mind that CNY is over...I love to eat pineapple tarts and wouldn't mind eating them every day.

Awayofmind Bakery House said...

yours pineapple tarts look lovely! I baked pineapple tarts when I feel like eating one too, lovely food never mind eating throughout the year :)

ICook4Fun said...

Shereen, Oh yea this method is so much easier. I am going to continue to do this style :)

Eileen, yes it is good anytime, right :)

Jeannie, maybe you can make some of these rolls.

Alan, oh yea homemade is always the best especially the jam. I prefer my jam on the tangy side.

Kristy, is CNY for me. A belated one ha ha.. Thanks for the info Kristy.

Ann, me too :)

Wendy, yeap :)

Love2Cook, thank you. Try this out as I find the dough works really well.

ICook4Fun said...

Dapurcikwan, hope you make some for coming eid.

Ijayuji, apa kabar? It my favorite too. Hope you try this out soon :)

Shirley, yeap all time favorite for most of us.

Daphne, yea you don't have to share it with your guest :)

Zoe, I made this twice, once adding custard powder and once corn flour and both time works well. Maybe the next time you can add a bit of cold water to the dough.

Ah Tze, thank you.

Chasing Food Dreams said...

I can always have pineapple tarts anytime... this one looks really good...

Anonymous said...

Hi I was wondering how many rolls come out of one recipe? These look fabulous!

ICook4Fun said...

Anon, depend on how big and long your roll is. I got 72 pieces out of it.

Unknown said...

Love pineapple tart/cookies, love your recipes too. I would like to make these but your recipe call for milk powder and I can't get them, what can I replace it with? Ordinary milk?

ICook4Fun said...

Shirley, you can just omit it but you might need to increase a bit more flour to the dough. Just feel the texture of the dough first to see if you need it or not.

Unknown said...

How is the dough suppose to feel like? Is coffee mate considered powdered milk?

ICook4Fun said...

Shirley, soft cookie dough but not sticky. Yes you can use coffeemate.