Pineapple Tart Rolls #2 (A Simpler Recipe)

 (yield ~ 36 pcs)

Filling 

3 cans of Pineapple rings

 10 tbsp caster sugar

 1 tsp cornstarch (mix with 1tsp of water)

1. Drained pineapple and squeeze out all the juice.

 2. Put them in the food processor and give them a few blitz.

 3. Add all the crushed pineapples and sugar in a saucepan and cook on medium heat. Remember to stir constantly to avoid burning!

 4. Cook until most liquid has evaporated and the filling turn golden.

 5. Add in cornstarch mixture to thicken the filling.

 6. Let it cool.

Pastry 

250g flour

 225g butter

 1/4 tsp salt

 2 egg yolks

 4 tbsp icing sugar

 2 tbsp cornstarch

 1 tbsp shortening (optional)

 1 egg yolk + 1 tbsp milk (beaten, for egg wash)

 1. Sieve flour, cornstarch, salt and icing sugar. Set aside.

 2. Beat butter until light and fluffy. Add in egg yolks until well mixed.

 3. Slowly beat in flour until well combined. (Add more flour if it’s too sticky to handle)

 4. Wrap the dough with cling wrap and chill for 30 mins.

 5. Put dough into pineapple roll pastry press, pipe dough out with thumbs into a long strip.

 6. Place pineapple jam (~ 8-10 grams) at one end of the pastry, roll the pastry up enough to enclose the jam filling.

 7. Line them on a baking tray lined with parchment paper. Brush the top with egg wash.

 8. Preheat oven to 175 C and bake for 20 mins or until the surface turns golden brown.

http://elovestocook.wordpress.com/2012/01/19/pineapple-tart-rolls/