Pineapple Pastry with Sesame Crust

Name: Pineapple Pastry with Sesame Crust
Cuisine: American
Ingredients: Dough Ingredients:; All-purpose flour...170g (about 1 1/3 cups); Unsalted butter...60g (cut into small pieces); Water...75g (about 1/3 cup); Pastry Ingredients:; Cake flour...140g (about 1 cup); Unsalted butter...75g (cut into small pieces); Filling Ingredients:; Pure pineapple filling...400g (available at specialty food stores); Topping:; Egg yolk wash...as needed; Black sesame seeds...as needed; White sesame seeds...as needed

貓奴の食旅玩味 @cook_6827992

My daughters love pineapple pastries, so I took advantage of a holiday break to create a new version by combining traditional pineapple pastries with Chinese-style sesame crust. Even though you can buy them in stores, homemade ones are just different! I prefer using pure pineapple filling without winter melon. The crispy, multi-layered texture pairs perfectly with the sweet and tangy pure pineapple filling. Handmade without preservatives, the taste is exceptionally delicious.

貓奴の食旅玩味 @cook_6827992

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Ingredients

Dough Ingredients:
All-purpose flour...170g (about 1 1/3 cups)
Unsalted butter...60g (cut into small pieces)
Water...75g (about 1/3 cup)
Pastry Ingredients:
Cake flour...140g (about 1 cup)
Unsalted butter...75g (cut into small pieces)
Filling Ingredients:
Pure pineapple filling...400g (available at specialty food stores)
Topping:
Egg yolk wash...as needed
Black sesame seeds...as needed
White sesame seeds...as needed

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Steps

1

Divide the pineapple filling into 20 portions and set aside.
2

Place all dough ingredients into a bread machine bowl and mix until the dough is smooth.
3

Mix the pastry ingredients in the same way as the dough until they reach the same consistency.
4

Wrap steps 2 and 3 in a plastic bag or cling film and let them rest at room temperature for about 20-30 minutes.
5

Divide both the dough and pastry into 20 portions each.
6

Wrap the pastry with the dough, seam side up.
7

Flatten step 6 and roll it into an oval shape; then roll it up into a long cylinder.
8

With the seam side up, roll step 7 into a long strip, then roll it into a short cylinder and let it rest for about 20 minutes.
9

Press the rested pastry from step 8, seam side up, pinch the sides towards the center, flatten, and roll into a circle. Wrap with pineapple filling.
10

Flatten the filled dough with your palm, roll it into an oval shape, fold it into thirds, turn it, and roll it into thirds again. (You can also fold it into thirds just once.)
11

Brush one side with egg yolk wash and dip in black and white sesame seeds.
12

Bake in a preheated oven at 356°F (180°C) for 20-25 minutes until done.
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