Best-Ever Pineapple Cookies (Pineapple Tarts) Recipe
User Reviews
4.5
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Prep Time
2 hrs
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Cook Time
20 mins
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Total Time
2 hrs 20 mins
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Servings
12 people
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Calories
441 kcal
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Course
Baked Goods
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Cuisine
International
Best-Ever Pineapple Cookies (Pineapple Tarts) Recipe
Description
Best-Ever Pineapple Cookies, also called Pineapple Tarts, center on a homemade pineapple filling made by blending fresh pineapple into a puree, then cooking it slowly with cloves, sugar, and lemon juice until it becomes thick and sticky with a golden hue. The addition of cloves adds a subtle warmth that complements the bright pineapple. Paired with a rich pastry made by creaming butter, condensed milk, and egg yolks before incorporating flour to form a soft dough, these tarts bake into delicately tender cookies with a crumbly texture.
The method involves careful simmering of the filling to achieve the right thickness and sweetness, then chilling it to firm it up before shaping. The dough and pineapple filling are portioned equally, ensuring a balanced bite of pastry and filling. Baking with an egg wash provides a slight sheen and golden finish to the cookies. This recipe yields a classic treat with a harmonious combination of buttery pastry and concentrated pineapple sweetness.
These pineapple tarts are traditionally served as a festive snack or dessert and can be stored as the pineapple filling keeps well refrigerated for later batches. Their small size makes them good for sharing or special occasions that call for a fruity, buttery cookie with a tropical twist.
Handling the dough when it no longer sticks to the hands signals readiness; careful stirring while cooking prevents burning the filling. This recipe produces enough filling for two batches, allowing for preparation in advance and storage in the refrigerator to save time on subsequent baking days.
Ingredients
- 3 ticks (350 g) butter or unsalted butter, at room temperature
- 3 1/2 oz (100g) sweetened condensed milk
- 2 egg yolk
- 18 oz. (510g) all-purpose flour or plain flour
Pineapple Filling:
- 16 lbs (7 kg) pineapple 2 whole / 3 1/2 kg or 5 lbs. (2 1/2 kg pineapple flesh, whole
- 1/2 tablespoon cloves optional
- 1 - 1 1/2 cups sugar or to taste
- 1 tablespoon lemon juice
Egg Wash:
- 2 egg yolk
- 1/4 teaspoon condensed milk
- 1/2 teaspoon neutral cooking oil generic cooking oil
Instructions
- Cut the stalk off the pineapple and follow by the skin. Make sure all divits are removed. Slice the pineapple flesh into pieces and blend in a blender until they become puree. Add the pineapple puree and cloves to a non-stick pot and cook on medium heat, constantly stirring to avoid burning.
- When the pineapple is almost dry, add the sugar and lemon juice, stir to combine well. Lower the heat to simmer and continue to stir until the pineapple filling turns golden in color and becomes very sticky. Transfer the pineapple filling out, remove the cloves and chill in the fridge for 30 minutes.
- 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. Roll them both into balls. To wrap, use your palms to roll each dough and then flatten it.
- Add a pineapple ball in the middle and fold the edges of the dough up to cover the filling.
- Finish it off by rolling it into a round ball.
- Place the pineapple cookie on a baking sheet lined with parchment paper. Using the back of a paring knife, cut the criss-cross shape on the cookie, 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 330°F (165°C) 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.
Notes
- The pineapple filling can be chilled and kept in the refrigerator for multiple days, allowing for batch preparation.
- Ensure the pineapple filling is cooked slowly and stirred constantly to prevent it from burning and to achieve the desired thick, sticky texture.
- The dough is ready when it no longer sticks to your hands, which makes shaping easier.
- This recipe yields enough filling for two batches of pineapple cookies, enabling efficient baking sessions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Serving | 12people | |
| Calories | 441kcal | 22% |
| Carbohydrates | 99g | 33% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 68mg | 23% |
| Sodium | 18mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 61g | 122% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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