Prep 25 mins
Cook 45 mins
Posted for 2006 ZWT II this recipe taken from "Avon International Cookbook" In Malaysia they enjoy a sweet rich dessert at the end of their meals.
- 1⁄2 medium fresh pineapple
- 1⁄2 cup sugar
- 1⁄3 cup water
- 1⁄2 cup butter
- 2 cups all-purpose flour
- 2 egg yolks, beaten
- 1⁄2 teaspoon vanilla
- 5 -6 tablespoons cold water
- 2 egg whites, slightly beaten
- Peel pineapple, remove eyes and core. Chop pineapple to make 1 1/2 cups. In sauce pan combine pineapple, sugar, and 1/3 cup water. Bring to boiling; reduce heat to medium till thickened, stirring occasionally.(Watch closely the last 5 minutes to prevent sticking.) Cool.
- Meanwhile, in bowl cut butter into flour till mixture is crumbly. Add egg yolks and vanilla; stir till well combined. Sprinkle 1 tablespoon cold water over part of mixture, gently toss with fork. Push to side of bowl. Repeat till all is moistened. Form dough into ball. Cover; chill 1 hour. Divide dough in half. On lightly floured surface roll each half to 10x10 inch square. Cut into sixteen 2 1/2 inch squares. Spoon about 1 tsp pineapple filling diagonally in center of each square. Bring up two side corners/ overlap slightly. Place on ungreased baking sheet. Brush lightly with egg white to seal. Bake in 400 degree oven for 10 to 12 minutes till golden brown. Cool on wire rack.
Works better if you just bought a jar of pineapple jam.
Made this recipe last night and the one apple filing turned out great. I let boil than stirred occasionally for about an half hour on medium heat and while stirring crushed and chopped pineapple with spatula. Turned out great. :)
Made these tonight. As with other reviewers, my pineapple didn't really thicken...not super sweet.