Buttery Pineapple Cake From Scratch 鳳梨酥 | DESSERT | food diary

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RECIPE: Taiwanese Pineapple Cake
INGREDIENTS
Pineapple Jam:
1 pineapple or about 550 g ( feel free to use crushed canned pineapple! )
50 g light brown sugar
50 g white sugar
1 tsp of lemon juice
1 tsp honey
1 tsp butter
Cookie Dough:
100 g butter ( softened, room temperature )
25 g powdered/icing sugar
30 g dry milk powder
1 tsp baking powder
1 egg
1/4 tsp salt
160 g flour
STEPS
1. Chop pineapple into small pieces. (Or use crushed canned pineapples. Also optional, blend half of the pineapple in a blender so the jam is more smooth.)
2. Cook pineapple for 5 minutes on low medium heat to soften and concentrate the juice.
3. Add butter, brown sugar, white sugar, honey and lemon juice into the pineapple mixture. Continue to stir and cook the jam for about 10 minutes or until most of the liquid has evaporated. Let jam cool then store in the fridge.
4. In a new bowl for the cookie dough, mix the butter with the powdered sugar. Add milk powder, baking powder, salt and egg. Mix together.
5. Gradually incorporate the flour and mix.
6. Cut and roll out the dough into small pieces (size is up to you, this recipe can make about 9 - 12 pineapple cakes) (Optional, can refrigerate the dough for about 30 minutes before forming into balls.)
7. Flatten dough into circle about 5mm thick, place about 1 tbsp of jam filling in the centre and fold to seal over the edges. Form any shape pineapple you like.
8. Bake at 325F for about 10 minutes then flip over pineapple cakes. Bake for 6-8 more minutes until golden brown. (oven time may vary between appliances)
Enjoy!
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[@mablechan7885]

I like the way you make the pineapple cakes look like mini pineapples!🍍🍍

[@sent2787]

May I know the weight of the dough and filling of each tart?

[@delightfuljoy]

For each tart I used about 1 tbsp of jam filling, and for the dough I split it into about 12 parts for each tart. I don't have the exact weight for each, as every time I make this I have fun with the size I choose to make each tart. But the ratio for filling to dough can vary to what you like! If you like mini size tarts, then feel free to scale down the dough and filling! :) have fun!