• 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
  • 180g butter
  • 120g margarine
  • 90g icing sugar
  • 3 egg yolks
  • 1/4 tsp vanilla essence
  • 1/2 tsp salt
  • Sift together
  • 420g plain flour
  • 55g corn flour
  • 5g milk powder
  • Combine and lightly beat for glaze
  • 1 egg yolk
  • 1 tsp condensed milk
  • 1/4 tsp salt
  • 1/4 tsp water
  • Filling
  • 450g pineapple (cleaned weight), cut into chunks
  • 200g castor sugar
  • 1/2 tsp pineapple essence
  • 1/4 tsp lemon essence


  1. Prepare the filling first by blending the pineapple chunks in an electric blender then pour the blended pineapple into a sieve to drain off excess juice.
  2. Cook pineapple and sugar in a heavy-based saucepan over medium heat until it begins to boil. Add essences and lower the heat to simmer. Cook and stir for about 30-40 minutes or until mixture is almost dry and thick. Leave aside to cool and roll into small-elongated pieces (about half teaspoon of pineapple jam per roll) to be used as filling.
  3. Grease baking trays lightly with corn oil or melted butter. Cream butter, margarine and sugar until light. Beat in egg yolks, one at a time. Add essence and salt and beat until fluffy. Fold in sifted ingredients and mix into a firm dough. Put dough into a nastar mould and press out into a strip of about 6-7cm lengths. Place a pineapple jam roll on one end and roll up pastry, as you would a Swiss roll, to enclose the jam.
  4. Cut off excess pastry. Put the rolls on prepared trays. Brush with egg glaze, and bake in preheated oven at 180°C for 15-20 minutes or until golden. Move to wire racks to cool.

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