Pineapple Rolls/Tarts

Ingredients:

Fresh Pineapple Filling:

2 cups grated ripped or half ripped pineapple (from 1 medium pineapple; hard skin and core removed)
1 ½ cups sugar or to taste
3 tbsp lemon juice

Pastry:

1 ¾ cups all-purpose flour
1 tsp cornstarch
1/8 tsp salt
2/3 cup butter
1/3 cup icing sugar
1 egg yolk

Egg Wash:

1 egg yolk
1 tbsp water

Method:

To prepare the pineapple filling:

In a wok or pot, boil together grated pineapple, sugar and lemon juice over medium heat till sugar dissolves; let simmer for 30 minutes (stir occasionally); continue stirring for about another 10 minutes to thicken the filling; remove from heat and set aside to cool completely; divide into 20 portions.

To prepare the pastry:

In a bowl, mix together flour, cornstarch and salt; set aside.

In a large bowl, cream butter together with sugar till creamy, pale and fluffy.

Add-in egg yolk, whisk to incorporate fully.

Gradually, stir-in flours mixture and knead into smooth and soft dough.

Divide dough into 10 portions.

To assemble:

Preheat oven to 180 °C.

Line a big baking tray with parchment paper; set aside.

With greased hand palms, roll each pineapple portions into smooth balls; set aside.

Form each pastry dough portions into balls, flatten length-wide in between wax plastic papers by using rolling pin (thickness about 1/2 cm).

With a knives, gently gashes pastry surface diagonally.

Carefully, lift-up gashed pastry and transfer onto greased hand palm via spatula (gashed side down).

Place-on a portion of filling at one end and roll-up pastry to the other end; press gently to join both ends.

Place filled rolls onto the prepared tray.

Brush-on egg wash and bake rolls in the preheated oven for 15 minutes or until slightly golden brown.

Remove from oven, set aside to cool completely before storing into an airtight container..

Yields 10 pineapple rolls (To finish the remaining filling, just repeat the pastry).