This recipe is best with
Recipe Ingredient
- Pastry
- 180g butter
- 120g margarine
- 90g icing sugar
- 3 egg yolks
- 1/4 tsp vanilla essence
- 1/2 tsp salt
- Sift together
- 420g plain flour
- 55g corn flour
- 5g milk powder
- Combine and lightly beat for glaze
- 1 egg yolk
- 1 tsp condensed milk
- 1/4 tsp salt
- 1/4 tsp water
- Filling
- 450g pineapple (cleaned weight), cut into chunks
- 200g castor sugar
- 1/2 tsp pineapple essence
- 1/4 tsp lemon essence
Instructions
- Prepare the filling first by blending the pineapple chunks in an electric blender then pour the blended pineapple into a sieve to drain off excess juice.
- Cook pineapple and sugar in a heavy-based saucepan over medium heat until it begins to boil. Add essences and lower the heat to simmer. Cook and stir for about 30-40 minutes or until mixture is almost dry and thick. Leave aside to cool and roll into small-elongated pieces (about half teaspoon of pineapple jam per roll) to be used as filling.
- Grease baking trays lightly with corn oil or melted butter. Cream butter, margarine and sugar until light. Beat in egg yolks, one at a time. Add essence and salt and beat until fluffy. Fold in sifted ingredients and mix into a firm dough. Put dough into a nastar mould and press out into a strip of about 6-7cm lengths. Place a pineapple jam roll on one end and roll up pastry, as you would a Swiss roll, to enclose the jam.
- Cut off excess pastry. Put the rolls on prepared trays. Brush with egg glaze, and bake in preheated oven at 180°C for 15-20 minutes or until golden. Move to wire racks to cool.
