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Pineapple Pastry Recipe – Soft Pineapple Cookies



Butter Dough: 127g (1 cup) bread flour 100g (7-8 tbsp) butter/margarine/lard

1 tbsp cooking oil Mix The dough will be soft slightly sticky Wrap and keep in the fridge 30 minutes Water Dough: 254g (2 cups) bread flour 100g (7-8 tbsp) butter/margarine/lard 50g (4 tbsp) sugar 90ml (6 tbsp) cold water

(1 tbsp water = 15 ml) Add water a little at time while adjusting Mix The dough will be soft not sticky Wrap and keep in the fridge 30 minutes Water dough & butter dough Roll butter dough into a rope for easy dividing Divide into 16 small pieces Divide water dough into 16 pieces Form water dough into ball Roll out the water dough into thin Put butter dough in the middle, flattened Fold water dough to wrap the butter dough Wrap into a little square, roll the square dough lengthwise Fold into 3 layers and turn 90 degrees If the dough too soft, put back in the fridge for a while Roll out and fold for 4 times in total Cover for 15 minutes to relax Quick pineapple jam: 1 can pineapple, blend until smooth+3 tbsp sugar Cook until the liquid evaporated

Cool down Roll out the dough into thin Try not to tear up it layers Add 1 tsp of pineapple jam in the middle Fold the dough into a square to wrap the pineapple jam Alternative: wrap into a ball, cut out the excess dough If the dough too thick, the folded part will not be baked properly We have 16 mini squares Egg wash: 1 egg yolk + 1 tsp milk

Stir well First egg wash Bake at 180°C (350°F) for 25 minutes preheated oven After first egg wash and 25 minutes baking Don't turn off the oven Second egg wash Top with shredded hard cheese Or chocolate flakes/sprinkles Bake again for 20 minutes until golden brown Let them cool before serving Enjoy

Source: Youtube

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