Every year before Chinese New Year, I would bake trays and trays of pineapple tarts, a must-have Chinese New Year cookies in Malaysia, my home country.
Just like Turkey to Thanksgiving, no Chinese New Year is complete without pineapple tarts.
Called “Nastar” in local language, pineapple tarts are basically a cookie with a pineapple filling, in a buttery and crumbly pastry.
They are mostly referred as pineapple tarts in Malaysia and Singapore.
Some call them pineapple cakes (but they are not really cakes), pineapple shortcakes, pineapple cookies, or pineapple pastries. Regardless of its name, they are ABSOLUTELY delicious and the most AMAZING cookie ever.
The filling is from fresh and juicy pineapple, which is cooked and reduced to a golden-color pineapple jam filling. No words can describe just how awesome they taste, and I can’t think of any, ANY, cookies that would top this.
Simple as that.
Now, I am not being biased as I have served these pineapple cookies to many friends from all over the world – Americans, Europeans, Persians, Chinese, Taiwanese, Koreans, Mexicans, Vietnamese, Indians, and everyone would agree that these dainty and beautiful cookies are basically out of this world.
Many came back to me and ask for more.
So, if you wanted to know what the best tasting cookies in the world taste like and introduce your culinary palate to something new, make these pineapple cookies. They will take some time, but you won’t regret it.
I GUARANTEE you!
Over the years, I have tried many recipes, and they all become my favorites.
This year, I tried a new recipe from an amazing Malaysian food blogger Sonia (you can follow her on Instagram) at Nasi Lemak Lover, and I have to say that this recipe is currently my favorite recipe at the moment and Sonia is happy to share her recipe with Rasa Malaysia readers.
The pastry is made of four basic ingredients: flour, butter, egg yolk, and condensed milk.
This recipe yields utterly scrumptious and perfect pastry—super buttery, crumbly and addictive pineapple cookies that won’t stick to your mouth and teeth…they are just unbelievably good!!
Other amazing pineapple tarts recipes can be found here on Rasa Malaysia.
How Many Calories per Serving?
This recipe is only 441 calories per serving.
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Best-Ever Pineapple Cookies (Pineapple Tarts) Recipe
- 3 sticks butter (350 g /unsalted butter, at room temperature)
- 3 1/2 oz. sweetened condensed milk
- 2 egg yolks
- 18 oz. all-purpose flour or plain flour
- 16 lbs whole pineapples (2 whole / 3 1/2 kg or 5 lbs. (2 1/2 kg pineapple flesh))
- 1/2 tablespoon cloves ((optional))
- 1 - 1 1/2 cups sugar, or to taste
- 1 tablespoon lemon juice
- 2 egg yolks
- 1/4 teaspoon condensed milk
- 1/2 teaspoon oil
- Cut the stalk off the pineapple and follow by the skin. Make sure all divits are removed. Slice the pineapple flesh into pieces and blend in a blender until they become puree. Add the pineapple puree and cloves to a non-stick pot and cook on medium heat, constantly stirring to avoid burning.
- When the pineapple is almost dry, add the sugar and lemon juice, stir to combine well. Lower the heat to simmer and continue to stir until the pineapple filling turns golden in color and becomes very sticky. Transfer the pineapple filling out, remove the cloves and chill in the fridge for 30 minutes.
- Cream the butter and condensed milk until light and fluffy. Add in the egg yolk one at a time, and beat until well combined. Mix in the flour slowly to form the pastry dough. The dough is ready when it no longer sticks to your hands.
- Prepare the egg wash by mixing all the ingredients together in a small bowl.
- Divide the pineapple filling and dough into 100 portions. Roll them both into balls. To wrap, use your palms to roll each dough and then flatten it.
- Add a pineapple ball in the middle and fold the edges of the dough up to cover the filling.
- Finish it off by rolling it into a round ball.
- Place the pineapple cookie on a baking sheet lined with parchment paper. Using the back of a paring knife, cut the criss-cross shape on the cookie, and brush the top of the cookie with the egg wash, twice. Repeat the same until all ingredients are used up.
- Bake in a preheated oven at 330°F (165°C) for about 20-22 minutes or until they turn golden brown. Transfer them out and cool on a wire crack before storing in an airtight container.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Made this and LOVE IT!!!! As good as the best pineapple tarts I’ve ever bought. Crust is beautiful it literally melts and crumbles in your mouth. Only thing is it took me sooo long to make all the tiny bite size pieces but it was so worth it
I got to the end and realised I made two times as much filling as I needed ???
Thank you for sharing the recipe. Is there a recommended brand of condensed milk to use in this recipe?
Any brand is fine but it must be sweetened.
How long can the pineapple tart last?
A few weeks in air tight containers.
Hiie, can i ask once baked, how long can the tart be kept? Thank you :)
A few weeks!
Hello Bee, I tried your recipe for the pastry and it is just amazing! Thank you so much for sharing it
Thank you it was delicious and easy to follow. What is the shelf life of the cookies?
You can keep in air tight containers for weeks.
Can I replace condensed milk with icing sugar? If yes, is it 100g sugar? Thank you.
Please follow the recipe.
My personal opinion is that the condensed milk is what makes the difference in this recipe, so I personally wont replace it with something else. :)