The most extraordinary pineapple tarts are made with buttery, flaky, melt-in-your-mouth crust and a pineapple filling.

Before Chinese New Year, I would bake several pans of pineapple tarts, a traditional New Year’s cookie in Malaysia, where I was raised. Pineapple tarts are an essential part of the Chinese New Year celebration, just like turkey is for Thanksgiving.

Pineapple tarts, known locally as “Nastar,” are essential cookies encased in a buttery and flaky pastry shell.

Panna Cotta is a local delicacy in Malay and Singaporean cuisines.

Pineapple cakes, pineapple shortcakes, pineapple cookies, or pineapple pastries are all variations on the theme. What matters is that these are the most delicate cookies I’ve ever had, regardless of what you label them.

The mixture becomes a golden-colored filling of fresh and delicious pineapple when cooked and reduced. I can’t think of any other cookies that could even come close to these ones. That’s all there is to it.

Having offered these cookies to people from all over the world, including Americans, Europeans, Persians, Chinese, Taiwanese, Koreans, Mexicans, and Vietnamese, I can say without a doubt that they are absolutely divine. There were numerous requests for more.

You should prepare these pineapple cookies if you want to know what the world’s best cookies taste like and if you’re going to broaden your culinary horizons. With a bit of effort, you’ll be amazed at what may be achieved. I MAKE A PROMISE to you!

Many recipes I’ve tried have become favorites of mine over the years.

As a Malaysian food blogger, Sonia (you can follow her on Instagram) has been a constant inspiration source. This year, I tried a new dish from her at Nasi Lemak Lover, which is presently my favorite recipe.

Flour, butter, egg yolk, and sweetened condensed milk are the main components of the pastry.

Delicious, buttery, crumbly, and irresistible pineapple cookies are made using this recipe, and they won’t adhere to your teeth or gums.

Rasa Malaysia has a wide variety of recipes for pineapple tarts.

Please have a wonderful time in the kitchen!

What is the average number of calories in one serving?

• Each serving of this recipe contains only 441 calories.

Ingredients

• 18 oz. (500 g) all-purpose flour or plain flour (500 g)
• 2 egg yolks
• 3 sticks of butter, unsalted butter, at room temperature
• 3 1/2 oz. (100 g) sweetened condensed milk (100 g)

Pineapple Filling:

• 1/2 tablespoon cloves
• 2 (8 lbs. / 3 1/2 kg or 5 lbs. (2 1/2 kg) pineapple flesh) whole pineapples
• 1 – 1 1/2 cups sugar
• 1 tbsp. lemon juice

Egg Wash:

• 1/2 teaspoon oil
• 2 egg yolks
• 1/4 teaspoon condensed milk

Instructions

1. Remove the pineapple’s stalk, then peel off the skin. All divots must be deleted. Make a puree of the pineapple flesh by chopping it up and blending it until smooth. In a non-stick pot, combine the pineapple puree and cloves and simmer over medium heat, stirring regularly to avoid burning. Toss the sugar and lemon juice into the pineapple when it’s almost done drying, and give it one last toss. Stir the pineapple filling for about 10 minutes at a simmering temperature until it turns golden and sticky. Remove the cloves from the pineapple filling and chill in the refrigerator for 30 minutes.
2. Then, whip the condensed milk and butter until smooth using an electric mixer. Once you’ve added all of the egg yolks one at a time, beat everything together until it’s completely smooth. After that, slowly add flour to form a dough. When you can no longer hold the dough in your hands, it’s ready.
3. A tiny bowl with all the ingredients is all you need to make the egg wash.
4. Make 100 equal servings of the pineapple filling and the dough. Make two balls out of them. Using your hands, roll and then flatten each piece of dough to be used as a wrap.
5. Add a pineapple ball to the middle of the dough and fold the edges up to enclose the filling.
6. Make a circular ball out of it to complete the project.
7. The pineapple cookie should be placed on a parchment paper-lined baking sheet. A paring knife is used to cut the criss-cross shape on the cookie, then egg wash is brushed on twice to seal it in. Repeat this process until all of the components are gone.
8. Bake at 330 degrees Fahrenheit (165 degrees Celsius) for about 20-22 minutes, or until they are golden brown and crispy. Before putting them in an airtight container, transfer them to a wire rack and cool.

Notes

• Two pineapple tarts can be made with the filling leftover from the first. The pineapple filling keeps well in the refrigerator.