An Asian Favorite : Pineapple Pastry

23 Mar

Yippeeee!!! AS a child, I had always been a fan of chinese pastries. A favorite of mine was the Pineapple Pastry. From the sweet and chewy filling to the light shortcrust there was something nostalgic about the treat. Well, my eyes definitely shone and gleamed when I found the perfect recipe. One would wonder why it took so long for me to make it, fear was the response. Maybe it was the thought of boiling down the pineapple puree or the wrapping of the puree into the delicate shortcrust without breaking it but once I got the pineapple the rest became history.

Key to Making Pineapple Pastry:

-Pineapple needs to be chopped not pureed
-Do not puree because as pineapple is simmered there will be a higher amount of juices this will then increase the cooking time to caramelize and form a paste
-Reduce the pineapple mixture to a paste like consistency as it is easier to wrap it
-The ratio of wrap to filling is 1:1. If you have a hard time wrapping and sealing, you can increase the ratio to 3:2. The crust will be more thick and tender
-Do not roll the shortcrust pastry too thin as it will crack when forming and crispy when baked.

To make the filling I first cored and diced the pineapple in a blender. Under medium heat, I combined the maltose, sugar and pineapple and stirred slowly until the mixture is reduced to a paste. The short crust then came next. Once the short crust was finished, I rolled it into a log and divided it into pieces to be rolled out individually. Using a melon baller, I then scooped the pineapple mixture onto the shortcrust dough and pressed in the seams to seal it. Be gentle or the delicate shortcrust will crack which would be disastrous. The thickness Once assembled, I brushed the pastries with egg wash and sprinkled them with sesame.


Pineapple Pastry Recipe (recipe found here)

Pastry Ingredients:

150g/1.5 cups cake flour
100g/7 tbsp unsalted butter, room temperature
30g/4 tbsp powdered sugar
25g/1/2 egg, slightly beaten
30g/4 tbsp milk powder
1/4 tsp salt

Pineapple filling:

1 medium size pineapple
60g/5 tbsp sugar
60g/5 tbsp maltose


Bake at 350 for 20 minutes and serve the delicate pastries warm. Results: I found the pineapple filling quite tangy and yummy but found the crust crispy due to the egg wash and thickness of the dough. Next time one can adjust the dough to the ratio as mentioned above but wow….Melt in your mouth goodness.

Bon Appetite.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

La pâtisserie de mes envies

Vous faire partager ma passion ...

Butter Baking

A blog of baked goods, custom cakes and desserts

Jo the tart queen

food, travel & photography


Teresa Floyd Food & Photography

Hello Sweet Dessert

baking . cooking . et al

Jay Voclain - A sweet story

A Young pastry chef who aspires for more, decides to push her luck by moving to Los Angeles and starts her own company.


Life is short. Eat well.

Mon Voyage Culinaire

Nana's Culinary Journey

The Curious Baker

Gluten Free . Seasonal Recipes . Alternative Flours . Interesting Combinations



Cooking Without Limits

Food Photography & Recipes

My husband cooks

A tasty look at the food he makes, and I eat


adventures in food, travel, and photography

Liege Waffle Recipe / Gaufre de Liège Recette Blog

Liege Waffle Recipe / Gaufre de Liège Recette

Bicil The Baker


My kitchen of love ~

What's behind my kitchen door

100 Days Of Evelyn

Dessert recipes, tutorials and photography

%d bloggers like this: