Looking a recipe for pineapple tart rolls (黄梨酥)? I’ve got you covered with my homemade pineapple tart recipe, crafted from scratch in a roll form. It’s so straightforward that even baking beginners can give it a go.
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About my Love for Pineapple Tart Rolls 黄梨酥
I consistently use store-bought pineapple jam from Phoon Huat for my express pineapple tarts, whether open-faced or in ball form. Typically, I concentrate on perfecting the crust, making my tarts quickly ready to savor. This year, I went a step further and prepared the filling myself. While not a complex task, it does demand some time – roughly 2 hours!
This time, I opted for NTUC Finest supermarket instead of Phoon Huat. When I spotted the Sweet 16 brand pineapple, I felt the urge to create pineapple rolls. Plus, with my new crust/cookie pump set, making pineapple rolls became irresistible!
Given my preference for speed and limited patience, I ensure my recipe is as simple as can be. I aim for a nearly 100% success rate to prove that homemade pineapple tarts/rolls aren’t as challenging as some might think.
If you prefer your pineapple tart/roll to be more on the crusty side, with an aromatic, moist, and not overly sweet pineapple filling, then this is the perfect recipe for you. Trust me, it’s a must-try!
See it, do it, and you’ll understand. Oh yes, there’s still a need for 2 hours to simmer the filling, no delightful shortcut here, just a bit of your time to be borrowed away. :)
My pineapple jam filling recipe is versatile, suitable for crafting open-faced tart types. The cooking method leans towards a more moist consistency rather than being completely dried.
Pineapple Tart Rolls 黄梨酥 Recipe
Yields 35-40 rolls
Ingredients for pineapple jam (as filling):
1 large ripe pineapple
120g of raw sugar
1 stick of cinnamon
Ingredients for crust:
350g (plus some excess for dusting) of plain flour
200g of unsalted butter, cold
2 tablespoons of milk powder or creamer (coffeemate)
2 tablespoons of raw sugar
1 teaspoon of vanilla essence
Pinch of salt
Some iced water
1 egg yolk for egg wash
Equipments needed:
Blender
Cookie pump with vvvv design spout
Chinese New Year Goodies: Pineapple Tart Rolls 黄梨酥 Cooking Method
(1) Twist the pineapple crown. Slice open the pineapple half, crosswise. Then, half again followed by quarter, lengthwise, this time. Cut out the core (don’t discard core), and trim off the skin. Cut both the core and pineapple flesh into smaller pieces. Repeat step for the remaining pineapple sectors.
(2) Blend pineapple till refine texture. I used handheld blender and blend it in the large pot. Do not add any water.
(3) Use a large shallow pot, cook blended pineapple together with its juice on medium-low fire. Add sugar and cinnamon stick. Keep it simmer all the way with occasional stirring. Adjust heat to low, if the ingredients turn too bubbling. This goes on until the pineapple juice evaporated and dried out eventually. The final pineapple jam should be moist without any appearance of juice and slightly brownish in color, instead of the initial bright yellowish.
(4) While simmering the pineapple, turn to making pastry dough.
Sieve plain flour. Add milk powder, sugar and salt. Mix them.
(5) Cut cold butter into cubes. Rub it into the flour mixture, one cube by one cube. The dough should be lumpy during the rub-in process. Add tiny bit of water to the kneading occasionally. By the end of the process, the dough should be pliable and not sticky.
It’s ok if it appears a little bit lumpy (just add iced water, bit by bit, to knead till non sticking), or the other way round, soft, like what I did (may add more flour, bit by bit, while kneading). No worry, it would still be crusty and nice once baked. :)
(6) Keep dough in refrigerator for 30 minutes. If not using right after that, bring out to room temperature until ready to use, or at least 30 minutes before use.
(7) When pineapple cooking is done. Heat off and dish out to let it cool completely. Divide pineapple filling into 10 cents sized lumps.
(8) Dust your hands with some flour. Stuff some dough into cookie pump with v design spout. Squeeze out dough with about 2.5″ long. Pattern side face down. Place 1 lump of pineapple filling onto the smooth surface. Roll up. Repeat step till all complete.
(9) Preheat oven at 170deg Celsius for 15 minutes. Place completed rolls on greased baking tray. Brush egg wash on the rolls.
(10) Send in oven to bake for 15 minutes. Cool baked pineapple rolls completely before storing. Serve within 2 weeks.
Pineapple Tart Rolls 黄梨酥 Cooking Tips
1 pineapple roll counts about 65kcal.
Tips: Adjust the sugar quantity between 100g to 150g, depending on the pineapple type and your sweetness preference. Personally, I used 120g, finding it a tad too sweet, but my family deemed it just right.
* Use raw brownish sugar is better than white sugar, but you have your choices.
* I chose S&W Sweet16 pineapple from NTUC Finest for guaranteed sweetness and juiciness. With such quality, you can even consider skipping or minimizing the sugar addition to 60-100g. Keep in mind that it’s a bit pricier at S$3-4 per whole pineapple.
* Cinnamon stick enhances the aroma and elevates the overall pineapple taste. If you’re not a fan of a strong cinnamon taste, consider removing it halfway through the simmering process. This ensures a better aromatic pineapple filling without an overpowering cinnamon flavor.
As Chinese New Year approaches, if you enjoyed the dish above, you might want to try my other Chinese New Year dishes. One of the standout options is this Easy Treasure Pot “Pen Cai” Recipe !
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Where can I find that pump? Thank you!
Try baking supplier stores eg, Phoon Huat, or even some outlets of cold storage and NTUC Fairprice do carry it.
Where can I find that pump. Thank you!