Bite-Sized Pineapple Pastries (No Mold Needed)

Name: Bite-Sized Pineapple Pastries (No Mold Needed)
Total time: 3600 s
Cuisine: American
Ingredients: Filling; 140 g pineapple jam; Crust; 3/4 cup cake flour (about 105g); 2 1/2 tablespoons powdered sugar (about 20g); 2 tablespoons beaten egg (about 29g); 5 tablespoons unsalted butter (about 70g); 2 tablespoons milk powder (about 15g); 1 tablespoon almond flour (about 7.5g)

安將華手作廚房 @Anga_380696

Pineapple is one of Taiwan's best fruits and is great for baking. Pineapple pastries have become a Taiwanese specialty and a popular gift. Making them at home is quick, but they usually require molds to look nice. If you want to make them without molds, try these simple bite-sized pastries. They may not look perfect, but you can still enjoy the crispy crust and soft pineapple filling, just like authentic pineapple pastries.

Tips:

Freshly baked pineapple pastries are crispy and a bit hard. Let them sit at room temperature for 2-3 days to soften and become moist, which is the authentic texture!

Butter can also be whipped for a different texture, each method has its own charm. This method is taught by a baking instructor.

This recipe is for a small baking tray. Double the recipe for a large tray.

Store in an airtight container to maintain flavor. They can last up to 10 days at room temperature, but since they contain no preservatives, it's best to eat them soon!

Tips:

Freshly baked pineapple pastries are crispy and a bit hard. Let them sit at room temperature for 2-3 days to soften and become moist, which is the authentic texture!

Butter can also be whipped for a different texture, each method has its own charm. This method is taught by a baking instructor.

This recipe is for a small baking tray. Double the recipe for a large tray.

Store in an airtight container to maintain flavor. They can last up to 10 days at room temperature, but since they contain no preservatives, it's best to eat them soon!

安將華手作廚房 @Anga_380696

Tips:

Freshly baked pineapple pastries are crispy and a bit hard. Let them sit at room temperature for 2-3 days to soften and become moist, which is the authentic texture!

Butter can also be whipped for a different texture, each method has its own charm. This method is taught by a baking instructor.

This recipe is for a small baking tray. Double the recipe for a large tray.

Store in an airtight container to maintain flavor. They can last up to 10 days at room temperature, but since they contain no preservatives, it's best to eat them soon!

Tips:

Freshly baked pineapple pastries are crispy and a bit hard. Let them sit at room temperature for 2-3 days to soften and become moist, which is the authentic texture!

Butter can also be whipped for a different texture, each method has its own charm. This method is taught by a baking instructor.

This recipe is for a small baking tray. Double the recipe for a large tray.

Store in an airtight container to maintain flavor. They can last up to 10 days at room temperature, but since they contain no preservatives, it's best to eat them soon!

Saved

Ingredients

60 minutes

Ingredients
Filling
140 gpineapple jam
Crust
3/4 cupcake flour (about 105g)
2 1/2 tablespoonspowdered sugar (about 20g)
2 tablespoonsbeaten egg (about 29g)
5 tablespoonsunsalted butter (about 70g)
2 tablespoonsmilk powder (about 15g)
1 tablespoonalmond flour (about 7.5g)

Saved

Steps

60 minutes

1

Sift the cake flour onto a kneading mat, add powdered sugar, milk powder, and almond flour (optional, you can substitute with cheese powder or omit both).
2

Use a spatula to make a well in the center and build a flour wall around it.
3

Pour the softened butter and beaten egg into the well.
4

Use a spatula to scrape the flour from the sides into the butter, pressing to mix until combined.
5

Press the mixture into a dough. It should form a ball without sticking to your hands. Do not over-knead to avoid gluten development, which affects texture. Place in a plastic bag and refrigerate for 30 minutes. In summer, chilling makes it easier to handle; in winter, it's not necessary.
6

Roll the pineapple jam into two long strips for easier handling. Divide the dough into two portions and roll each into a strip the same length as the pineapple jam. Flatten the dough slightly, place the pineapple jam strip inside, and wrap it up.
7

Gently roll the wrapped dough to distribute the crust evenly. Use a spatula to cut into your preferred size or shape.
8

Place two sheets of parchment paper on the baking tray for insulation. Arrange the pastries with space between them as they will expand during baking.
9

Preheat the oven to 375°F (190°C) for 10 minutes. Bake at 340°F (170°C) for 15-20 minutes. In my small oven, I bake at 320°F (160°C) for 20 minutes until the surface is golden. Remove and cool on a rack.
10

They may not look pretty, but they have a sweet inside!