Bakes & Pastries
Salted Butter
Chinese New Year

Golden Pillow Pineapple Tarts

Golden Pillow Pineapple Tarts are a festive must-have – soft, buttery pastry wrapped around sweet pineapple jam. Their golden, pillow-like shape keeps the filling moist and flavourful. These are made extra special with SCS Butter for that signature melt-in-your-mouth finish everyone loves.

Ingredients


For the Pastry:

  • 250g

    SCS Salted Butter

  • 500g

    Plain Flour (Sifted & more for dusting)

  • 100g

    Icing Sugar

  • 1

    Egg Yolk

  • 1 tsp

    Vanilla Essence

  • 1 pinch

    Salt

  • 1/4 tsp

    Baking Soda

  • 400g

    Plain Flour

  • 100g

    Coconut Sprinkles

  • 1 tbsp

    Cold Milk

For the Filling:

  • 2

    Large Pineapples (About 1kg each)

  • 200g

    Fine Grain White Sugar

  • 1

    Cinnamon Stick

  • 3

    Cloves

Directions


  1. Preheat oven to 180°C.
  2. To make the dough – SCS Salted Butter and icing sugar until pale. Gradually add the egg yolk, vanilla essence, salt, baking soda and cold milk. Fold sifted flour into the mixture and mix until the dough just comes together. Wrap in cling wrap and refrigerate for at least 30 minutes.
  3. To make the Pineapple filling while the dough chills – Coarsely grate the pineapple and drain off excess juice. Place the pineapple in a heavy bottomed pot and add sugar and spices. Bring to a boil and cook over low fire, stirring regularly, for 1 hour or until the filling has thickened. Allow filling to cool and store in the fridge until ready to use.
  4. Dust the working surface with flour and roll out the pastry to about 0.5cm thick. Use a pineapple tart cookie cutter to cut out each piece of dough. Arrange them on a lined baking tray and chill the cookie dough pieces for 15-20 mins.
  5. Assemble the Golden Pillows – Divide the pineapple filling into 10-12g portions. Shape each portion into a ball and place in the middle of each piece of cookie dough. Cover pineapple filling with dough; roll lightly to form mini pillows.
  6. Bake pillow tarts for 25mins, rotating tray halfway through the baking time to evenly cook tarts.
  7. Allow pineapple tarts to cool before dusting with coconut sprinkles. Store in airtight containers.