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Nyonya Pineapple Tarts Recipes

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Nyonya Pineapple Tarts Recipes

It's kind of mould-cut cookies. A firmer dough is rooled between two plastic warps into a thin dough.Then cut it with cookie cutters into the desired shape (the dough sometimes needs to be refrigerated).After baked and cooled, it can be decorated with glaze or royal icing which can be tinted with desired food colouring.




1000g Pineapple

300g sugar

pinch of slat

6cm cinnamon stick


(A) 220g butter, 80g icing sugar

(B) 1 egg, 1/2 tsp vanilla essence

(C) 350g flour, 2 tbsps milk powder



Peel pineapple then cut into cubes, place it into the blender to blend it tillfine. Pour it into the wok. Add in the remainning ingredients and cook till it thickens. Set aside to cool.


Cream (A) lightly and add in (B) and cream till smooth. Then add in the sieved (C) and mi till well blended.

Shaping the tarts:

1.Shape the pineapple filling into 1.5cm small balls.

2.Roll out the pastry between 2 plastic sheets to 5mm thick, cut it with round cutter.

3.Place out pastry into the greased pan and place a small ball of pineapple paste on the centre.

4.Roll out a small piece of pastry into a thin strip and place it on top of the pineapple paste to make a cross.

5.Brush with egg wash and bake at 180 degree for 15~20 minutes.(Refer to method for shaping Nyonya Pineapple Tarts.)


Pineapple filling cannot be shaped into balls if it is too thin.Make sure you cook the filling ingredients long enough till it thickness. Thick pineapple fillings given in this recipe can be kept up to 2 months.

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