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Tuesday, February 5, 2013

My best melt-in-mouth Pineapple tarts (enclosed version) 最酥的凤梨酥

I would said pineapple tarts rank number 1 among all CNY cookies, do you agree?
As a Hokkien, we called pineapple as "Ong Lai", means bring good luck. So every CNY, i must bake some pineapple tarts, if not bake some, i afraid our "Ong" will not come, hehehe..

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Thanks to my Malay friend who shared this super easy pineapple tart pastry with me, which only requires four ingredients, butter, condensed milk, flour and egg yolks..
And I love this pastry very much, it is simply melt-in-mouth !! Maybe you have your own melt-in-mouth recipe, but this is the best melt-in-mouth pineapple tarts version that I have tried so far..
The highlight of this pastry recipe is using very ordinary condensed milk or sweetened creamer  which everyone should have some at home especially prepare Milo drink..

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This year, i also started to make my own pineapple filling..and i prefer only use two ingredients i.e pienapple and sugar, not adding other spices like cloves or cinnamon..I just want pure pineapple fragrance..

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At first i bought the ordinary pineapple (i think it is Morris pineapple) from market , only cost me RM 1 for each (like shown in the below picture, without the outer skin)..Last two days, Giant supermarket had the promotion of Josephine pineapple which only cost RM 0.78 for each, i quickly bought few..After tasted pineapple filling from two difference types, i feel Josephine pineapple tasted nicer than the ordinary one..more pineapple aroma..

pineapple filling

Since my family prefer less sweet pineapple filling, usually i will bake pineapple tarts before last few days to CNY, since less sugar it will not last too long..

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And this pastry is not sticky at all, easy to be handled..Also i prefer to use those ordinary butter (like Bxxx brand) , so no strong buttery taste over take the pineapple aroma..


This time, i did not make the usual Nastar shape, i made into ball and enclosed version.

making pineapple tarts

This beautiful vase given by Jessie just came in the right time, perfect to decorate with some flowers..

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no one can resist this melt-in-mouth pineapple tarts !!

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My best melt-in-mouth Pineapple tarts (enclosed version) 凤梨酥
(recipe source: by Sonia a.k.a Nasi Lemak Lover)
*makes 100pcs

350g butter

IMG_7158 copy 100g condensed milk or sweetened creamer
510g plain flour / all purpose flour
2 egg yolks

1 egg yolk +1tsp milk, for egg wash

700g Pineapple filling (homemade or store-bought)


1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in flour, mix till become a soft and not sticky dough.
4. Roll pineapple filling into ball (8g each) and roll dough into ball (10g each).
5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.
6. Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.
7. Bake in preheated oven at 165C (fan forced) for 23mins or till golden brown.
8. Cool completely before storing.

Homemade pineapple filling ( Check new recipe here-updated on 24 Nov 2016)

1.5kg pineapple flesh (from ripe pineapple but not over ripe) , process finely in a food processor (do not add water)

250g coarse sugar (adjust accordingly)


1. Cook pineapple flesh together with the juices in a wok over medium low heat until water reduced, stir from time to time.
2. Add in sugar and cook over low heat till thick, stir from time to time, takes about 1 hour.

My husband like to decorate house with pineapple lanterns than the ordinary lantern..But this year, he got two huge pineapple lanterns, about 4 feet long, because the sales girl wrongly gave him this size, hahaha.. 


I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover

This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Bake for Happy Kids, the theme of this month is Pineapple! Please join the fun if you bake or cook anything with pineapple this month.


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Sonia ~ Nasi Lemak Lover said...

Being, should be able to store 2-3 weeks, but i have yet to store that long, not too sure.

Eunice Cheng said...

Thanks for sharing this recipe Sonia. It was a success on first try; I seldom bake and it is easy enough to follow.
The dough wasn't too sticky. I struggled with it getting dryer after awhile and crumbling easily when wrapping the jam. However the baked tart turned out well, soft and crumbly to the bite.
The jam recipe is perfect, and I think it also depends on the pineapple (sweetness/ripeness).
Wrapping the arts took the longest time for me, I half expected it. :D Many thanks.

im septian said...

so delicius. please you look my blog


The Maids of Warwick New York said...

Looks so delicious. I love that you used pineapple, my favorite fruit.

Anonymous said...

Mrs Soh, if you read the comments, she did indicate buttercup is not butter

Anonymous said...

I tried. It didn't have the melt in the mouth effect with golden churn or scs.

Anonymous said...

My experience is salted butter more flavourful, however, golden churn, scs, didn't give the melt in the mouth effect.

Anonymous said...

Hi, am wondering if you can share how to use the gold ingot mould.
I bought the mould but am not able to get the sides like you did for your ingots.
If you can share, that would be much appreciated.

Tricia said...

Thank you so much for the post! Tried your recipe and it was amazing! Am considering if I should bake or get my pineapple tarts this cny... Choosing between Lecafe, Kele, bengawan solo and pineapple tarts singapore (http://pineappletarts.sg). Thanks once again!

Tricia said...

Thank you for your recipe!!!! Tried it and loved it! Is it possible to try to make the tarts at Pineapple Tarts Singapore (http://pineappletarts.sg/)

Thanks once again!

Yap said...

Hi Sonia, i use your recipe and my tarts came out beautiful and soft (on first day). However, after 2 days, they began to crack & some even broke into pieces after storing in a sealed canister. They looked too crumbly & too soft though they still tasted good.
Can you please advise what possibly went wrong when i followed exactly your recipe & instructions.


Elaine said...

Hi i tried ur version of pineapple balls last year, i used store bought pineapple filling thou , my hubby say very nice , so does my kids . And my sisters tot i bought from store , lolx . Thanks so much . This year im going to make more . Tml i will go buy the ingredients, thanks again

Peggy Ng said...

Hi Sonia,

1)what kind of butter do you recommend?

I bought Petit normand butter from Phoon huat. They told me this is good. Any comment.


Anonymous said...

Hi just to check for pineapple tart how long can we keep. I only bake for 3 days but it become hardened already :(

Anonymous said...

Wonderful recipe! This was recommended by my friend and it tastes as good as it looks. I followed Sonia's advice in using Buttercup brand "butter". It's my first time making it as well and it wasn't too bad. My only negative experience was that some of my tarts cracked a bit. But overall, quite good. Thanks, Sonia.

- Christina

Andrew Wynn Rouse said...

Wow what a perfect recipe for the dough! It "explodes" when you bite it yet insane simple preparation. The pineapple jam however took a very long time probably because of using sauce pan and not a wok, in addition I only netted about 400g from three pineapples which gave me 1000g vs 1500g of pulp.

I made a half batch of the dough.

I figured out a way to make perfect spheres and since I couldn't find my pastry brush I rolled the balls in a ladle with a few drops of egg wash: coated all sides perfectly.

To make perfect spheres I took each 10g portion of dough and tore in half, I used a teaspoon measure to push into my palm and the inside becomes a perfect half sphere.

Pop an inner jelly in the dent, cap it with the other half and seam it up then roll between your hands.

Jessica Liew said...

Hello! I am wondering if it is possible to refrigerate the pineapple tarts (pineapple jam wrapped in the pastry dough) overnight and eggwash it the next day just before I put it in the oven? Also, how long should I bake the tart if I decide to bake it when it is still cold? Thank you so much!

Sonia ~ Nasi Lemak Lover said...

Jessica, I have never tried it but I think it work , you have to wrap it with cling film before store it . Before baking , let it back to room temp then bake according to the recipe temp and timing or adjust accordingly to your oven .

Gen Yeo said...

Hi Sonia, can I use normal baking mode to replace fan force mode for pineapple tarts? My oven do not have fan forced mode.

Pls advice! Thanks

Throw Tantrum said...

Hi Sonia,
Do you think I can use this dough recipe (with condensed milk) to make the nonya pineapple tart (open tart version)? What is the difference between both close and open tart dough recipes in terms of texture? Will adding condensed milk makes it softer?

GetaBlue said...

Been using this recipe for 3 years now, want to thank owner for this simple yet delightful recipe. My friends all love the tarts.

alexstanleykelly said...

Hi sonia, how are you? I'm going to buy a new build in oven but cant decide which one to buy....do you have any suggestion which oven is worth to buy based on your experience? Thanks in advanced...

thesan enterprise said...

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Anonymous said...

Hi Sonia,

I made this yesterday and tasted very good. I would like to have the pastry a bit sweeter. Can I add icing sugar or caster sugar when i cream the butter with condensed milk? How much do you think i should add? 50gr more? Thank you in advanced for your reply

Unknown said...

Hi sonia.. Thanks for the great receipe. I've tried baking but somehow the taste just lack of something. Could it be I used scs unsalted butter? Sorry I'm a newbie in baking.

Anonymous said...

I tried baking the tarts. Day 1 it tasted nice, however its starts becoming soft frm the second day onwards. I followed the recipe exactly. Not sure wat went wrong

CHERRY said...

Hi Sonia, can i check howclong can i keep the tart after baking? Room temp how long n fridge how long? Total can keep how long?

Jan Jan said...

Hi Sonia,
Im loving ur recipe:) but my son prefers a crunchy pastry. Is ther a method to make it? Appreciate your reply tqvm :)

Sonia ~ Nasi Lemak Lover said...

Jan Jan you can try this Nyonya type which slight crunchy- http://nasilemaklover.blogspot.my/2015/01/nyonya-pineapple-tarts.html?m=1

Jan Jan said...

Hi Sonia, i will try tat:))) my son wil b most pleased to hear tis news haha
N thk u so much for your fast reply:)

Siew Lee Tan said...

Hi Sonia. Made 2 batches using your recipe, but I took out 20g flour n replaced with 20g custard powder to give it a yellowish tinge as in the color of the pineapple. Tasted fantastic.

Derick Lee said...

Hi can I bake at 180 instead of 165?

butterbean said...

I know this blog is old but I only just tried your pastry recipe yesterday. I saw it when you first posted it but I wasn't convinced about using condensed milk so I didnt try till now. I must say I regret waiting that long coz the pastry is so good and exactly the crumbly type that I have been searching for. The dough is a dream to work with and so fuss free. No chilling needed. Not sticky or oily and so easy to handle. Best of all the taste is sensational. So thank so so much for sharing it. This will be my go to dough now and forever!!!

butterbean said...

Try adding salt. I added in half teaspoon and tastes good!

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