Malaysian Pineapple Pastries

Malaysian Pineapple Pastries created by Saturn

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.

Ready In:
1hr 10mins



  • 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.
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"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."

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  1. Miki C.
    Works better if you just bought a jar of pineapple jam.
  2. Alicia H.
    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. :)
  3. Valarie R.
    Made these tonight. As with other reviewers, my pineapple didn't really thicken...not super sweet.
  4. Cherry Pi Gal
    These were delicious!! I added the tiniest bit of cloves (maybe 1/8 tsp) to the pineapple mixture, along with about 1 tablespoon of cornstarch to thicken it. I was too lazy to make the dough myself, so I bought pillsbury pie dough and baked it at 425 for about 13 mins, which worked out pretty well :) THANKS!!!
  5. gusncoley
    These were very good! I added some cornstarch to the filling to thicken a little more. I used canned Pineapple instead, and used the pineapple juice from the can instead of water in the filling. I also sprinkled them with sugar before baking. I had some Malaysian friends over and fed these to them. They loved them, but they didn't say they were Malaysian. Thanks for the easy but elegant dessert.

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