Buttery Pineapple Cakes From Scratch

Instructions

For filling:

1. Chop pineapple roughly into smaller chunks and further chop it into smaller pieces using a food processor.
2. Strain the juice out using a cheesecloth or strainer.
3. Place pineapple into a shallow pan, and cook over low heat, stirring every once in a while. Once almost dry, add brown sugar, corn syrup, and lemon juice. Keep stirring to prevent the mixture from sticking.
4. When the mixture looks thick and caramelized, add butter and stir into the pineapple. Once combined, adjust the flavor to your preference and remove it from heat. Transfer to a separate bowl and let cool completely.

For dough:

1. Cream butter until light and fluffy. Sift in powdered sugar and mix into the butter, scraping down sides occasionally with a spatula.
2. Mix in egg yolks one at a time.
3. Sift in milk powder, parmesan cheese, and condensed milk. Fold into the mixture using a spatula.
4. Sift in cake flour and salt, and fold into the mixture again. Be careful not to over mix or the texture won’t be as flaky!
5. Gently form into a dough and wrap with cling film. Rest on the kitchen counter for 30 min.
6. Measure out the pineapple filling and dough, keeping a 3:4 ratio (e.g. I used 21g : 28g for the pineapple mold, and 18g : 24g for the square mold), and roll into small balls. Flatten the dough and place filling inside, folding the edges carefully to seal it in. Roll again to get rid of any cracks.
7. Press the dough into each mold lightly until the mold is completely filled, and place the molded pastries on a baking tray lined with parchment paper.
8. Bake in the oven at 170C°C /340 °F for 10 - 15 minutes, and flip each cake over carefully with a pair of tongs. Return to the oven and bake for another 5 - 10 minutes.
9. Remove pineapple cakes from the oven and let cool before removing from molds. These are best enjoyed 1 - 2 days later, so store them in an airtight container. At room temperature, they’ll stay fresh for 3 - 5 days, and in the fridge, up to 7 days!