These are seriously some of the best, melt-in-your-mouth pastries I’ve ever had, I love, love, love pineapple cakes so much! A flaky, buttery shortbread crust paired with a sweet, chewy pineapple filling? Perfection.

Here’s how to make my favorite pineapple cakes from scratch! I would say this one’s a little more on the difficult side but it’s definitely worth a try.

You can find the recipe for these right here:
https://www.ingatylam.com/buttery-pin...

Ingredients:

PINEAPPLE FILLING

1 whole pineapple (around 1kg)
3 tbsp corn syrup
4 tbsp brown sugar/dark muscovado sugar
1 tbsp freshly squeezed lemon juice
1 tbsp unsalted butter
Pinch of salt

BUTTERY PASTRY

1 1/2 sticks of butter, softened
1/2 cup powdered sugar
4 tbsp milk powder
1 tbsp grated parmesan cheese
2 tbsp condensed milk
2 cups cake flour
1 tsp salt
2 egg yolks

Note: Measurement for corn syrup and sugar depends on how sweet you like your filling to be. If you’ve struck gold and found yourself a super sweet pineapple, use less sugar!

Steps:

Making the filling -
Chop pineapple roughly into smaller chunks and further chop into smaller pieces using a food processor.
Strain the juice out using a cheesecloth or strainer.
Place pineapple into a shallow pan, and cook over low heat, stirring every once in a while. Once almost dry, add brown sugar, corn syrup and lemon juice. Keep stirring to prevent mixture from sticking.
When mixture looks thick and caramelized, add butter and stir into the pineapple. Once combined, adjust flavor to your preference and remove from heat. Transfer to a separate bowl and let cool completely. Combine flour, sugar and salt in a bowl. Add in hot water slowly while stirring, then mix in room temperature water while continuing to stir.

Making the crust -
Cream butter until light and fluffy. Sift in powdered sugar and mix into the butter, scraping down sides occasionally with a spatula.
Mix in egg yolks one at a time.
Sift in milk powder, parmesan cheese and condensed milk. Fold into the mixture using a spatula.
Sift in cake flour and salt, and fold into the mixture again. Be careful not to over mix or the texture won’t be as flaky!
Gently form into a dough and wrap with cling film. Rest on the kitchen counter for 30 min.
Measure out the pineapple filling and dough, keeping a 3:4 ratio (e.g. I used 21g : 28g for the pineapple mold, and 18g : 24g for the square mold), and roll into small balls. Flatten the dough and place filling inside, folding the edges carefully to seal it in. Roll again to get rid of any cracks.
Press the dough into each mold lightly until the mold is completely filled, and place the molded pastries on a baking tray lined with parchment paper.
Bake in the oven at 170C°C /340°F for 10 - 15 minutes, and flip each cake over carefully with a pari of tongs. Return to the oven and bake for another 5 - 10 minutes.
Remove pineapple cakes from oven and let cool before removing from molds. These are best enjoyed 1 - 2 days later, so store them in an airtight container. At room temperature, they’ll stay fresh for 3 - 5 days, and in the fridge, up to 7 days!

If you’re also worried about your luggage becoming overweight with the sheer amount of pineapples cake you try to bring back from Taiwan every time (it's true...), you need to give this one a try. Share your results with me, and remember to like and subscribe if you'd like to keep watching!

Connect and stay updated with me here :)
Instagram:   / ingatylam  
Twitter:   / ingatylam  
Facebook:   / ingatylam  

Music from Audio Network and Warner Chappell