• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Pastry Ingredients:
  • 125g butter
  • 75g icing sugar
  • 1 egg
  • 1 tsp grated lemon rind
  • 1 tsp lemon juice
  • Sift:
  • 260g flour
  • 1 tbsp cornflour
  • 1 tbsp rice flour
  • 1/4 tsp salt
  • 1 tbsp poppy seeds
  • Lightly beaten to glaze:
  • 1 egg yolk
  • 1 tsp condensed milk
  • Filling:
  • 700g grated pineapple
  • 325g sugar
  • 1/2 tsp pineapple essence
  • 2 tbsp chopped red cherries


  1. To make the pastry: CREAM butter, sugar and egg until light. Add in grated lemon rind and lemon juice and continue to beat until fluffy.
  2. Add in sifted ingredients and mix to a firm dough. Roll out dough with a serrated roller and cut into long strips.
  3. Add in filling and roll up Swiss roll style. Slice into 2cm pieces. Place the rolls on greased trays. Brush with egg glaze and sprinkle with poppy seeds. Bake in preheated oven at 180ºC for 20 minutes or until light golden.
  4. To make the filling: PLACE grated pineapple and the remaining ingredients, except the red cherries, in a small saucepan. Cook over a gentle heat; keep stirring all the time for about 30 minutes until mixture thickens. Add in the chopped red cherries. Stir well. Set aside to cool.

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