Best-Ever Pineapple Cookies (Pineapple Tarts)
Published Feb 02, 2015
Updated Dec 09, 2024
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Best-ever Pineapple Cookies or Pineapple Tarts - buttery, crumbly and melt-in-your-mouth pastry with pineapple filling, the best pineapple tarts ever.
Pineapple Cookies
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!!
Ingredients
Ingredients For Pineapple Cookies
- All purpose flour
- Butter
- Sweetened condensed milk
- Egg yolk
Ingredients For Egg Wash
- Egg yolk
- Sweetened condensed milk
- Cooking oil
Ingredients For Pineapple Cookies Filling
- Pineapple
- Cloves
- Sugar
- Lemon juice
See the recipe card for full information on ingredients.
How To Make This Recipe
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: Prepare the egg wash by mixing all the ingredients together in a small bowl.
Step 5: 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.
Step 6: Add a pineapple ball in the middle and fold the edges of the dough up to cover the filling.
Step 7: Finish it off by rolling it into a round ball.
Step 8: 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.
Step 9: 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.
Frequently Asked Questions
This recipe is only 441 calories per serving.
What To Serve With This Recipe
Other amazing pineapple tarts recipes can be found here on Rasa Malaysia.
Happy baking!
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Best-Ever Pineapple Cookies (Pineapple Tarts) Recipe
Ingredients
- 3 sticks (350 g) butter , or unsalted butter, at room temperature
- 3 1/2 oz (100g) sweetened condensed milk
- 2 egg yolks
- 18 oz. (510g) all-purpose flour , or plain flour
Pineapple Filling:
- 16 lbs (7 kg) 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
Egg Wash:
- 2 egg yolks
- 1/4 teaspoon condensed milk
- 1/2 teaspoon oil
Instructions
- 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.
Video
Notes
- The pineapples filling is good for two batches of pineapple tarts.
- You can keep the pineapple filling in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, can I check whether this crust can be use in pineapple tart mould? As in those open tart with flower design and pineapple on top. I bake according to your technique and it is tasty, but wondering if I can change the design of the crust. Thanks.
I think you can try. I have never tried.
Great recipe! My first ever try at making pineapple tarts. Was apprehensive but this recipe is honestly so easy to follow. The crust is buttery and flaky and melts in your mouth. Thank you Bee, I know I can always count on you to provide straightforward and tasty recipes.
Thanks Cassandra. :)
Hi Bee!
I love pineapple tarts and would love to make some especially since my mum (who is Singaporean) is in town visiting. I saw that you have two recipes for pineapple tarts and BOTH say they are the best so… which one is the best and/or can you please tell me what you like about one recipe over the other?
Thanks in advance! :)
Warm regards,
Nat
Both are the best. I can’t decide which is better. If I have to choose, I prefer this one since it’s easier to make the crust.
Hi, love this recipe! However, my tarts always cracks. Any suggestion s on how to prevent cracks?
Your dough might be dry or drying out. Cover it before using.
Hi there, how come my dough is too soft & it is hard to shape it. I use exactly as recipe though. Should I put more flour ?
Hi Rini, if it’s too soft, your measurement is off. This recipe works.
hi, my pineapple jam does not form balls because it is too watery, what should i do, i had to spoon the filling inside
You need to cook longer to reduce the moisture in the pineapple jam.
I made these for CNY n yes, they r d best! E’one loves them! Tks Bee!
Yes, they are the best.
hi! so does the note at the bottom mean that the recipe makes twice the amount of pineapple filling compared to tarts? if so i will only make half recipe for the filling as i just want to make one batch of pineapple tarts. thank you!
Yes.
Hi! Could I know if it is better to use cake flour compared to all purpose flour? Someone said using cake flour will make it better?
I have never tried cake flour but you can try. Cake flour will make it slightly better texture.
Thank you! I will try next time :)
Hello, my pineapple jam refuses to turn brown despite being on the heat for more than 1.5 hours. It turns dark yellow and very sticky but I can’t get it to turn golden brown. Is this because of the canned pineapples (pineapple slices in pineapple juice) I used or because I didn’t leave it on the stove for long enough?
If it doesn’t turn brown, you probably didn’t have enough sugar.
Hi, if tarts store in Airtight room temperature for 3-4 weeks. Will it be ok? Thanks.
FOR HOME BAKE BEST TO BE EATEN WITH ONE WEEK
Hi Bee,
Once again, thank you for the recipe.
I have been baking these tarts for the last 5 years for CNY. More and more friends are asking for it..
In fact, its now March, I stll have requests to bake them..
Whenever I have left over dough ( after running out of pineapple filling), i add a tea bag of Earl grey tea leaves and bake Salted Earl Grey cookies, sprinkle with sea salt… my wife loves them
Do you have ang recommendation what else i can bake with extra dough?
Steve
You can make thumbprint cookies, just add your favorite jam: https://rasamalaysia.com/thumbprint-cookies/
Is this recipe is foolproof…coz i have been using so many recipes and it turned out mehh….
Hi Ash, yes, thanks so much. https://rasamalaysia.com/recipe-index-gallery/
Gd morning
Good day
May I ask if I use big bakery oven up and down temperature same 165’c or need more high temperature?
Thank you
I am not sure I do not have bakery oven.
Hi Bee,
Thanks for sharing the recipe! Tried it and it tasted great. Just wondering if it will be ok for me to leave the dough in the fridge if I am unable to finish making all the pineapple tarts?
If yes, what is the max days I can leave them in the fridge?
Thanks!
Yes you can. Just leave for a few days.
Good day pretty
Thank you reply