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
Best-ever pineapple cookies or pineapple tarts - buttery, crumbly and melt-in-your-mouth pastry with pineapple filling, the best pineapple tarts ever.
- 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.
3Cream 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.
4Prepare the egg wash by mixing all the ingredients together in a small bowl.
5Divide 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.
6Add a pineapple ball in the middle and fold the edges of the dough up to cover the filling.
7Finish it off by rolling it into a round ball.
8Place 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.
9Bake 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.
The pineapples filling is good for two batches of pineapple tarts. You can keep the pineapple filling in the fridge.
Hello, can I know how many tarts can this recipe make- is it around 100? Thanks!
Is it possible to use stevia or aguava instead of sugar?
You can try. I am not sure.
Love this recipe too :)
I do not eat sugar anymore. What do you think would be best to replace sugar and condensed milk? Thank you so much. Best regards feom germany
Sorry you need sugar for this recipe.
Which recipe is better? This one or the one in the link below?
Both are good, but this one is better.
Do you have a video/youtube of making the pineapple tarts? Can you share?
I don’t but I plan to make a video.
Can i use this pastry to make open pineapple tart with pineapple filling on top? If so, is baking temperature and time the same? Do i use fan mode to bake?
You can try.
As I speak, the pineapple filling is warming up. I used canned pineapple. How long does it takes before it gets sticky? Of already has been a half hour. And i put it in the strainer because it was very watery.and it is still not sticky. Ok hope to hear from you!
Greetings from Rotterdam Netherlands.
Hey, I encountered the same issue but on my second try, I kept the filling on medium-high heat and let it simmer without the lid to allow for the water to evaporate. I let it reduce until almost no water is left. I mixed in the sugar and repeated the same reduction process occasionally stirring it. It took a while, almost a whole hour before reaching a somewhat sticky consistency. It looked more like jam. I removed it from the heat, allowed for it to cool before putting it in a container and chilling it in the fridge. It’s easier to work with once it’s chilled. Hope this helps.
Used 2 fresh pineapples for the tart but the volume turned out low. I think maybe the pineapples that I used are too watery – for consumption. Will retry with a drier & more fibrous pineapple
Yes, every pineapple is different.
Hi, can i use self raising flour instead of all purpose flour?
Please use all purpose flour.
I tried out this recipe and fell in love with the end product. Thanks for sharing this recipe! Definitely a taste of home which I can’t get living abroad.
I’m planning to make a second batch with the leftover dough that I have. I froze the dough but planning to use it within a week. Is this an option? If freezing the dough is an option, what are the steps to thaw the frozen dough?
Can I replace sweetened condensed milk with something else?
Just follow the recipe.
I tried this recipe twice, I think the uniqueness is in the use of the condensed, so I don’t think should change that :) just my opinion :) this is a great recipe!
Yes, don’t change a thing, it’s an amazing recipe!
Hi. Is it possible to add cheese and if possible, what type of cheese n how much&which step should i add? Or do you have a recipe with cheese as well?
I don’t use cheese.