NYONYA COOKIES-PINEAPPLE TARTS CHRISTMAS/NEW YEAR COOKIES

Christmas is getting closer so I have decided to show you a few of my favorite Festival Special. Today I start with my Nyonya Recipe and the true handwork of making the delicious famous Pineapple Tarts.
Below are the written recipe and the ingredients needed to make Pineapple Tarts:

1) For the filling, you will need
2 sweet pineapples -- skin removed, and shred the flesh of the pineapple, as shown in my video. Once you reached the core of the fruit, stop at the core , DO NOT shred the core. Throw core away.
Squeeze the shredded pineapple flesh till very dry.
Heat a non stick pan. At high heat fry the pineapple flesh , stirring continuously till golden brown and then add
250gm fine sugar
2 cloves
1 cinnamon stick
continue frying till sugar and pineapple flesh are both combined and the pineapple mash becomes quite thick, where you reach
a consistency that the pineapple flesh can be made into a little ball with your fingers.Beware do not burn your filling mixture. Remove and place into a container to cool, set aside.

2) While the filling is cooling, prepare the Pastry. You will need following:
300gm Self raising flour
250gm cold butter (alternative margarine, butter produce better result)
1/4 tsp salt
3 egg yolk
4 tbsp cold water
1/2 tsp vanilla essence (half tsp)
Sieve flour into a bowl, salt and add cold butter. Using your finger work the mixture into crumbles. Make a well in the middle and add egg yolk, vanilla essence and cold water to knead into a dough.Pastry dough looks very buttery thats how it is not to worry.
Cover the dough with a cloth and place in fridge for 30 mins.

3) Prepare a Glazing mixture: 1 egg yolk and 1 tbsp condensed milk or coffee cream , mix together and set aside.

4) Meanwhile preheat oven at 160C (top and bottom heating)

5)Firstly take pineapple filling and make it into about 8-10 gm round balls till all are done, set aside.
Now roll out dough to 3mm or 1/4 inch thick, using a round form cutter with diameter of 5cm, cut out a round pastry (as shown in video) Also cut out 4 thin pastry strips to be used for decoration of the tart.
Place the pineapple filling in the middle of the round pastry.
Place the thin strips over the pineapple filling forming a nets looking pattern.
Make patterns on the edges and brush egg yolk glazing over the top. Place on baking paper.
Continue till all are completed and its ready for baking.

6) Bake at 160C to 175C depending on your oven for 20-25mins till golden brown.

Cool the Pineapple Tarts . Pack in air-tight container with non grease paper on every level.
Shelf life is 30 days.

GOODLUCK IN BAKING AND ENJOY YOUR SELF MADE PINEAPPLE TARTS.!!! :)

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Видео NYONYA COOKIES-PINEAPPLE TARTS CHRISTMAS/NEW YEAR COOKIES канала Jessys Cooking