How to make pineapple cookies - learn the step-by-step and make the BEST and easiest Asian pineapple cookies ever.
For the egg wash, you can just use the egg yolk. However, adding condensed milk to the egg wash will make the surface of the pineapple tarts look more glossy and golden, a trick that I learned from my friend at Indochine Kitchen. In my original recipe published in 2008, I made 24 tarts, bigger in size. You can make about 24-30 tarts, depending on the size you like. In the previous version of recipe, I also used 1 tablespoon of shortening, added when kneading the dough. It made the pineapple tarts even more crumbly and melt-in-your mouth. Shortening is optional and not required. If you run into the problem of the pastry dough being too dry or crumbly and very hard to shape and work with, add more room-temperature (softened) butter into your dough and knead the dough again until it's not sticking to your hands and easy to work with. Some readers added a wee bit of water and it worked, too.