PINEAPPLE ROLLS

The past weeks I had wanted to bake this pineapple tarts or pineapple rolls or whatever you wanted to call it.... I was in thinking should I buy the ready made store bought pineapple filling or should I go ahead to make my own.  Well, the store bought definitely is very sweet and this is why I hesitate to buy it.

Well in the end, when Sonia  posted her best melt in the mouth pineapple tarts, it just make me wanted to make it too .... Moreover, oh...shy to say ..... the Kumquat Nastar Rolls which I made earlier, I almost finished munching away....
  

PINEAPPLE ROLLS 
Recipe sourced from Sonia of Nasi Lemak Lover

Ingredients

350g butter
100g condensed milk
510g plain flour / all purpose flour
2 egg yolks

1 egg yolk +1tsp milk, for egg wash

700g Pineapple filling (homemade or store-bought)

Method
1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in flour, mix till become a soft and not sticky dough.
4. Roll pineapple filling into ball (8g each) and roll dough into ball (10g each).
5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the
    edges of the dough together and press lightly to seal. Roll it in between your palms to shape it 
    into a roll.
6. Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.

OR 
    Put dough into a Nastar mould and press out into strips about 5-6cm long.  Place pineapple 
    filling on the edge of a strip and make a small elongated roll 

7. Bake in preheated oven at 165C (fan forced) for 23mins or till golden brown.
8. Cool on wire racks before storing. 

For Homemade pineapple filling

1.5kg pineapple flesh (from ripe pineapple but not over ripe) , process finely in a food processor

(do not add water)
250g coarse sugar (adjust accordingly)

Method
1. Cook pineapple flesh together with the juices in a wok over medium low heat until water

    reduced, stir from time to time.
2. Add in sugar and cook over low heat till thick, stir from time to time, takes about 1 hour.

Initially I wanted to make the same like Sonia's the (enclosed version) but I had a hard time folding the pineapple filling into the dough and end up the rest of the pineapple in nastar rolls instead.

I love this pineapple tarts or pineapple rolls ..  yummy and delicious!

I am glad I make my own pineapple filling because I can adjust the sugar to my preference.

                  I am submitting this post to Chinese New Year Delights 2013 hosted by
                                                     Sonia aka Nasi Lemak Lover


Thank you Sonia ....this is very yummy!

This post is also link to the event Little Thumbs Up organised by

 Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY.