Pineapple Rolls

by Margarita Lee


* 250g butter
* 20g (1 tbsp) homemade ghee
* 30g icing sugar
* 2 egg yolks
* 1 tsp vanilla paste
* ¼ tsp salt

Sift together:

* 350g plain flour
* 50g cornflour
* 50g milk powder


* 500g grated pineapple
* 200g caster sugar
* Juice of 2 lemons
* 2 tsp lemon peel
* 1 tsp salt


  1. Cook grated pineapple with sugar in a heavy-based saucepan over moderate heat until it boils.
  2. Add lemon juice and lemon peel.
  3. Reduce heat to simmer until the mixture is almost dry, stirring constantly.
  4. Set aside to cool and roll into small elongated pieces (about 10g pineapple jam per roll).
  5. Preheat oven to 170 degrees C.
  6. Cream butter, ghee, and icing  sugar until light. Beat in egg yolks one at a time. Add vanilla essence and salt, beat until fluffy. Mix in the sifted flour mixture until a soft dough forms.
  7. Use a nastar mould to press the dough into long strips. Wrap the dough strip around each 10g pineapple jam roll, ensuring the ruffled side faces outward. Cut any excess dough as needed.
  8. Arrange the shaped tarts on the prepared tray. Use a fine brush to apply egg wash on the top and sides of the pastry. Bake for 15-18 mins or until golden brown.
  9. Allow all tarts to cool slightly on the baking trays for about 10 mins, then transfer them onto a wire rack to cool completely.


Baking time may vary based on the tart size.

To make homemade ghee, melt butter in a saucepan over low heat for 10-15 minutes without stirring, until the solids separate from the fat. Remove from heat, let stand for 5 minutes before skimming off the foam. Slowly pour off the clear yellow liquid, leaving behind the residue of milk solids that have settled to the bottom of the pan.

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