Cooking Instructions
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Step 1
Blend
Pineapples (2.4 kg)
until it turns to puree.
Step 2
Drain it using a strainer. You will need to drain about 700 mililiters of pineapple juice. Discard or drink the juice.
Step 3
Microwave pineapple pulp and
Granulated Sugar (600 g)
on high for 28 minutes. Take out and stir every ten minutes.
Step 4
Let jam cool and roll into balls, each weighing about ten grams.
Step 5
To make the crust, cream together
Unsalted Butter (250 g)
,
Powdered Confectioners Sugar (50 g)
, and
Salt (6 g)
in a food processor for 20 seconds.
Step 6
Add in
All-Purpose Flour (400 g)
and
Corn Starch (30 g)
, and pulse until it resembles bread crumbs.
Step 7
Drizzle in a whole
Egg (1)
and the 2
Eggs (2)
yolks and mix until a dough is formed.
Step 8
Shape into a ball and wrap in plastic wrap. Refrigerate for one hour.
Step 9
Roll out dough on a floured surface to five millimeter thickness using a rolling pin.
Step 10
Using a cookie cutter, cut out shapes and transfer them to a baking tray lined with parchment paper.
Step 11
Combine
Egg (1)
and
Water (15 mL)
to make egg wash. Brush the mixture onto each cookie. Top each cookie with a ball of pineapple filling. Let sit in the fridge while you preheat the oven to 170 degrees C (340 degrees F).
Step 12
Bake it in the oven for 15 to 20 minutes.
