Chinese · Dessert
Pineapple Filled Cookies
A pair of small golden shortcrust cookies, each hiding a spoonful of slow-cooked pineapple jam at the centre, finished with an egg wash for a glossy, lightly cracked top. A Chinese Lunar New Year bakery classic, built here in miniature as a two-serving, four-cookie batch.
$0
25 minsPrep
18 minsCook
53 minsTotal
MediumLevel
Nutrition per serving
168Calories
2.5gProtein
8gFat
21.8gCarbs
7.8gSugar
0.7gFiber
55mgSodium
71mgChol
4.6gSat Fat
43mgPotassium
13mgCalcium
0.9mgIron
0.1mcgVitamin B12
8.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Chinese Rice Wine (Shaoxing)
local
Oolong Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Simmer the diced pineapple with 8g sugar in a small pan over low heat for 15-18 minutes, stirring often, until it reduces to a thick, jammy paste with no visible liquid; cool completely.
2
In a bowl, cream the softened butter with 4g sugar until pale, then mix in 6g egg yolk until smooth.
3
Sift in the flour and cornstarch and bring together into a soft, non-sticky dough; if sticky, chill for 10 minutes.
4
Divide the dough into 4 equal pieces and flatten each into a small disc in your palm.
5
Spoon a small amount of cooled pineapple jam into the centre of each disc, then fold the dough up and around to fully enclose the filling, rolling gently into a smooth ball or oval.
6
Place the filled cookies on a lined baking sheet, spaced apart, and brush the tops with the beaten egg yolk for a glossy finish.
7
Bake at 170°C (340°F) for 16-18 minutes until the tops are golden and set.
8
Cool completely on a wire rack before serving, as the filling stays very hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g Pineapple, finely diced, cooked down into jam
- 8g8g Sugar White, for pineapple jam filling
- 30g30g All Purpose Flour, sifted
- 16g16g Butter, softened
- 4g4g Cornstarch
- 4g4g Sugar White, for dough
- 6g6g Egg Yolk, for dough binding
- 4g4g Egg Yolk, beaten, for egg wash, 1
