Best-Ever Pineapple Cookies (Pineapple Tarts)
Published Feb 02, 2015
Updated Sep 11, 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 rasa,
May I replace the lemon juice with lime juice?
Yeah you can but don’t use too much just a bit.
Hi rasa! My tarts did not have that crispness or “bite” at all and the dough is quite soft! The flavour is definitely there but I dont think it was my lack of baking time because I kinda overdid them a little. ): A little disappointed and Im going to try the other recipe and I’m really looking for that crumbly bite to the pastry! Open faced tarts seem to bake a little better!
Hello there, just tried out the recipe and the taste is good … really melts in the mouth .
However my friends pointed out that the tart doesn’t really have fragrance which I think she is referring to the buttery smell I believe.
Is there any recommendation as to this ?
Like if I can replace the condense milk wit milk powder or if I can add the milk powder into it without removing other ingredients ?
Also will it be recommended if I were to add vanilla extract to boost the smell ?
Also just to check , understand that the dough supposed to come out crumbly after baking but is it supposed to be in that state before baking ?
Mine seems kinda of crumby before baking hence I can’t seems to spread it well to encase all the pineapple .
Thank you
Melissa
Add more butter. Add more cloves for fragrance. Commercial pineapple tarts added pineapple essence for fragrance.
Hi, is the pastry very sweet? Can I reduce the condensed milk by half?
Not very sweet. No you don’t have to reduce.
Hi Rasa, do you not add a pinch of salt in the cookie dough for this one? :) would you advise me to do it? or have you not done it?
No need.
Hello! can I pre make the dough and chill overnight to be use the next day? :)
Yes you can but might become dryer. It’s best you make it fresh and use it immediately.
Hi Bee,
After reading all the good comments, i decided to try it out.
Pineapple tart is the ONLY CNY goodies that i eat, and love.
I have 2 issues, perhaps you can point out to me where could have gone wrong.
1. i used average size pineapples to make the fillings, According to your recipe i should really need just half the amount, and i could keep the other half for next round.
Somehow, for the dough made out of 500g of flour, I used up all the pineapple fillings. Was the pineapple i bought too small ? or the shrank too much during the 2 hr of cooking?
2. The end results look ok, not as nice as your pictures. almost half of my first batch (about 18 out of 36) them cracked.
Any idea why ?
3. The egg washed. After baking, it turned very brown. Unlike the nice yellow in your pic.
From a distance it looked like a cashew nut placed on top lol…
How did you managed to get such a beautiful yellow ?
4. The biscuit smells and taste really good, and very very smooth.
However, mine are really really dry.
can you help ?
I am planning to try again next week.
Steve
Hi Steve, I am not sure what happened. Make sure you have the measurement right. For cracking, there will be some cracks but shouldn’t be bad. For the pineapples, yes, I am in the US and my pineapples here are very big. For egg wash, it just means you have too much sugar in the egg wash due to the condensed milk perhaps. You can put the cookies at the bottom tray of the oven or cover with aluminum foil while baking. If it’s too dry, you add a little bit more butter. Practice makes perfect.
I have made the pineapple tarts 3 Times now and I agree the pastry is really dry. I’ve tried adding shortening and extra butter. I’ve kneaded the dough linger trying to get a better texture.
The filling is fine each time, I’m just concerned about the pastry. Think I’d like it to be less dry.
Just as a variation to the filling, I’ve added chopped macadamia nuts and it’s goo!
Please let me know if you have any suggestions so the pastry is not so dry when I eat it ( makes me choke ?.
Thank you.
Hmmm, that’s very strange because the pastry is supposed to be crumbly and dry. Are you sure you use the right amount of butter. If you want it less dry, then add more butter.
Hi RASA MALAYSIA
I TRY YOUR RECEIPE. WHEN PUT INTO THE MOUTH, IT SEEMS LIKE STICK THE MOUTH? IS THIS CORRECT TEXTURE? For egg wash, can i know u use what type of oil?
Pls adv thks
Yes, it’s very crumbly but shouldn’t be too bad. Any oil is fine.
hi i’m gonna try this out for CNY this year! just a question about the condensed milk for the egg wash, do you use the sweetened condensed milk or just condensed milk?
many thanks!
Sweetened.
How long can we keep the tarts?