Pineapple Hamantaschen

Name: Pineapple Hamantaschen
Cuisine: Israeli
Ingredients: 1 medium pineapple, or 3 14-oz cans; 1 cinnamon stick; 2 cloves; 1 star anise; 1 vanilla pod, or 1/2 tsp vanilla essence; 1/4 cup (50g) sugar, or more depending on the sweetness of the pineapple; 1 3/4 cups (220g) all-purpose flour; 2 tablespoons (25g) cornstarch; 1 teaspoon (5g) salt; 1/2 cup (115g) butter, cut into small cubes and chilled; 2 egg yolks; 2 tablespoons (30g) caster sugar; 1 egg; 1 tablespoon water

Instructions

This recipe was inspired by the pineapple tarts I see all over my native Malaysia (and other parts of Southeast Asia) around the Lunar New Year. Pineapples are first processed into a chunky puree and reduced over a steady flame, often with the addition of sugar and spice, turning all thick and jammy. You could use canned pineapple, but if you do, cut back on the sugar (I explain how below). This intense, lustrous jam is encased in an equally rich, crumbly dough. Of course these tarts symbolize wealth. Featured In: These Bright, Tropical Tarts Translate to "Come Here, Wealth!"

Updated at: Mon, 13 Jan 2025 04:08:00 GMT