Melt in Your Mouth【Enclosed Pineapple Tarts】 不一样的【凤梨酥】

Melt in Your Mouth【Enclosed Pineapple Tarts】
by MaomaoMom

This recipe is adapted from Table for 2…or more . I made some modifications. These enclosed pineapple tarts are so delicious, they just melt in your mouth.

 Melt in Your Mouth【Enclosed Pineapple Tarts】 不一样的【凤梨酥】

Meal type: Dessert
Prepare time: 2.5 hours
Cook time: 20 minutes
Level: Medium
Yield: 28 tarts (45g each)

Ingredients:
Homemade pineapple jam:
1) 2 peeled and cored pineapples (total 1400g);
2) 1 tbsp dried osmanthus flowers or 1 small cinnamon stick;
3) 1.5 cups fine sugar (300g);
Dough:
4) 2/3 cup butter (160g) softened to room temperature, ¼ cup sugar (52g), 2.5 tbsp Kraft PHILADELPHIA cream cheese;
5) 3.5 tbsp whipping cream (52.5g);
6) 2 large egg yolks;
7) 1.75 cups unsifted cake&pastry flour (265g), 3 tbsp corn starch (26g).

Directions:

Homemade pineapple jam:
1: Cut pineapples into small pieces, discarding the core. Put ¼ of the pineapple pieces into the blender, add ½ cup of water and blend (Picture 1). Pour 80% of the blended pineapples into a non-stick pan (Picture 2). Add another portion of the pineapple pieces in the blender with the remaining 20% blended pineapple. Repeat the process until finish, always leaving some blended pineapple in the blender so that you don’t need to add more water.

2: Cook pineapple paste with 1 tbsp dried osmanthus flowers or cinnamon stick over medium-high heat until the texture resembles thick oatmeal (Picture 3). DO NOT STIR AT ALL! If you stir when the pineapple paste already loses majority water, it starts splattering horribly and it is very very hot, you risk getting burned. So never get to close to the pineapple during this process.

凤梨酥1 Melt in Your Mouth【Enclosed Pineapple Tarts】 不一样的【凤梨酥】

3: Reduce heat to medium-low heat, and add 300g sugar (Picture 4). It tends to splatter a bit, so wear your kitchen mittens and use the lid to shield the pan. Stir a few times to mix sugar. Cover the pan with the lid for 1-2 minutes until splattering stops. Remove the lid and continue cooking until all moisture escapes (Picture 5). Again DO NOT STIR! Increase the heat to medium-high. When the pineapple jam starts to caramelize on the bottom, keep stirring until it almost reaches the desired golden brown colour (Picture 6). Remove from heat, note that it continues to caramelize even when the heat is off. Cool the cooked pineapple jam in fridge while preparing the dough.

Dough:
4: Place all ingredients of Ingredient 4) in a bowl (Picture 7), beat with a hand held mixer at high speed for a few minutes. Pour in whipping cream (Picture 8) and beat at medium speed for 1-2 minutes. Use a rubber spatula to scrape the sides from time to time. Don’t worry if it looks lumpy, it will turn all creamy later. Beat egg yolks by adding one at a time (Picture 9).

5: Sift flour and corn starch. Pour them into creamed butter and egg bowl (Picture 10). Beat on low speed until it comes together. Use a spatula to mix, until no dry flour lumps left (Picture 11), but do not over mix. Cover with plastic wrap and store in fridge while working on the filling.

凤梨酥2 Melt in Your Mouth【Enclosed Pineapple Tarts】 不一样的【凤梨酥】

Assemble tarts:
6: Based on your mold size, divide pineapple jam and dough to equal weight. For example, I use 22.5g pineapple jam and 22.5g dough for my 45g molds. When roll pineapple jam into balls (Picture 12), make sure your hands are clean and a bit wet for easy handling.

7: Take each portion of dough, roll to a ball and flatten it with your palms into a circle about 6 cm in diameter. Place a portion of the pineapple jam filling on top (Picture 13). With both hands, gently push up the dough to cover the filling completely (Picture 14). It is easier to work with clean hands and if the pineapple jam is chilled. Do not over handle the dough, work as quickly as you can. It may help if you use small amount of dry flour during the process.

8: Place wrapped tart in the mold. Press down to fill the mold (Picture 15). Repeat for the remaining portions. Place pineapple tarts with molds on a parchment paper lined baking sheet.

9: Bake at 360Ffor 15 minutes and then turn them over (Picture 16). Bake for another 5 minutes until surface turns golden brown. Remove from the oven and let cool. When tarts are completely cooled, serve with tea. They are so delicious and just melt in your mouth.

 Melt in Your Mouth【Enclosed Pineapple Tarts】 不一样的【凤梨酥】

Tips:
Leftover tarts can be stored in airtight containers in the fridge for up to 2 weeks

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40 Responses to Melt in Your Mouth【Enclosed Pineapple Tarts】 不一样的【凤梨酥】

  1. 边学边吃 says:

    毛毛妈,做凤梨酥要准备28个模子吗?

  2. Judi says:

    请问毛毛妈,那个兰色面板哪里买的?

  3. 边学边吃 says:

    我在淘宝上看到一款模子,尺寸是长50mm, 宽38mm, 高16mm. 这个尺寸能做凤梨酥吗?这个和你用的有多大差距?谢谢!

  4. Gretta says:

    毛毛妈,

    烤凤梨酥的盒子在什么地方可以买到.

    谢谢了.

  5. 边学边吃 says:

    毛毛妈,你以前的那个凤梨酥帖子哪去了?我没找到。

  6. 边学边吃 says:

    我记错了。谢谢!

  7. xiaofangfang says:

    有什么可以代替玉米淀粉?

  8. xiaofangfang says:

    和好的面团应在冰箱放多为好?

  9. xiaofangfang says:

    面团和好后在冰箱放多长时间为好?

  10. chloe says:

    您好,毛毛妈,请问下肉桂或者干桂花哪里买得到,我在英国华人超市只是找到桂皮,可以用什么代替,它们的英文名是什么,盼回复

  11. Cloud says:

    用菠萝罐头代替,可以吗?

  12. Diana says:

    请问cake flour和self raising flour 一样吗?我们这里没有cake flour,有其他面粉可以代替吗?

  13. 水蜜桃 says:

    请问在哪里买这个模子? 谢谢!

  14. 水蜜桃 says:

    看到有很多凤梨酥用了冬瓜和菠萝来做。是不是用了冬瓜就不那么酸了,而只用菠萝会比较酸些?谢谢!

  15. zhulinlucy says:

    毛毛妈,请问你的膜子都在哪里买的呀,你的点心都做得好好看哦。

  16. 小猫皮蛋 says:

    谢谢毛毛妈的方子!请问桂皮或干桂花的作用是什么?不加可以嘛?

  17. 笑梅 says:

    请问毛毛妈,如果没有摸子可以做吗?

  18. GreenValley says:

    毛毛妈,我试做了两次你的凤梨酥方子,很成功。 你做凤梨馅的方法尤其好,比其它方法轻松容易得多。我们全家都喜欢吃这样做成的凤梨酥。谢谢!祝你节日快乐!

  19. Elaine says:

    请问您知道北美有卖烤凤梨酥的模具吗?您从国内带回来的吗?

  20. zmm says:

    请问毛毛妈,为什么按照配方做出来的面条非常粘,完全都没法捏呢?只好又加了一些面粉。后来烤出来的也不是金黄色而是白色,等到多烤一会儿有一点金黄色以后就开裂了,是因为面团里水分太少了吗?

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