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Pineapple Tarts (Pillow)

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Ingredients
  

Pastry

  • 350 g plain flour
  • 25 g corn flour
  • 35 g icing sugar
  • 250 g butter - ice cold cut into cubes
  • 2 egg yolks
  • 60 g milk powder
  • 600 g Pineapple Jam (see below)

Pineapple Jam Filing

  • 2 medium Pineapple, chopped
  • 3 cm cinnamon stick
  • 250 g Rock Sugar
  • 4 pieces cloves

Instructions
 

Pastry:

  • Put the butter and plain and corn flour into the blender.
  • When it resembles bread crumbs, add in the rest of the ingredients, blend till it becomes a dough, not more than 1 minutes.
  • Divide both the dough and the pineapple tarts into 60 portions.
  • Wrap each pineapple portion with the pastry filling.
  • Egg wash with egg yolk twice, allowing the first layer to dry before applying the next.
  • Bake at 180C for 15 minutes. Not over.

Pineapple Jam Filing

  • Strain juice from pineapple
  • Place pineapple, sugar and spices in a flat-bottomed pan (copper, enamel or stainless steel preferred in this order) and cook over gentle heat for 30 minutes.
  • Stir occasionally to prevent burning. If jam is too dry, add some of the strained juice.
  • Let it simmer until jam is stick and slightly browned.
  • Leave it to cool.