Unlike packaged pineapple cakes, which rely heavily on sugar as a preservative, these homemade pineapple cakes are less sweet, more pineapple-y! 

Normally, these are shaped and baked in metal molds, but I didn't have any. So I shaped them in a plastic rice ball mold, then baked them free-form. I also shaped one in a mooncake mold, which turned out pretty well!

​

​

Jam Filling​

​

• 660 g fresh pineapple, peeled and cored with "eyes" removed (weigh after cutting up)

• 220 g granulated sugar

• 80 g unsalted butter

​

Pastry

​

• 60 g unsalted butter

• 40 g shortening, lard, or more butter

• 40 g granulated sugar

• 25 g full-fat powdered milk

• 230 g pastry flour (or all-purpose flour)

• 1 tsp. baking powder

• 70 g beaten egg

​​

Instructions

​

1. Jam Filling: Cut the pineapple flesh into small dice, about 5 mm.

2. Place pineapple and sugar in a wide non-stick pan and cook over low-medium heat until most of the moisture has evaporated, about 30 minutes, stirring often.

3. Add butter and stir continuously until the butter has melted into the pineapple. Keep the heat on the help evaporate moisture from the butter, but do not cook for more than 5 minutes in order to preserve the taste of the butter. The mixture will appear soft, but it will stiffen when cooled

4. Spread mixture thinly on a large plate to cool completely before using

5. Pastry: Dice butter and shortening into small cubes. Freeze for 15 minutes.

6. Add dry ingredients in the bowl of a food processor and mix.

7. Add frozen butter, shortening, and egg into the food processor bowl, and pulse until crumbly.

8. Dump mixture out on a pastry mat and quickly press together with your hands to form a ball. Do not knead in order to avoid gluten development and toughening the baked crust. Press the dough into a disc and place in the fridge to rest for 30 minutes

9. Assembly: Divide pineapple jam filling into 20 g portions, then roll each portion into a ball.

10. Divide pastry dough into portions of 25 g each, then roll each portion into a ball.

11. Flatten a dough ball in between two pieces of plastic wrap (to prevent sticking). Place a portion of filling into the center of the flattened dough. Gently wrap the dough around the filling, pinching away and setting aside excess dough at the top and where the edges meet. Roll the filled dough between your hands to form a smooth ball.

12. Place the ball into a metal square mold (meant for pineapple cakes).

13. Gently press down using your fingers or a small offset spatula, to ease the dough into the corners of the square mold. The dough will not reach the top of the mold, as the pastry will expand when baked in the oven.

14. Pave over any thin patches and cracks with the excess dough set aside earlier, smoothing the surface with a spatula. Turn the mold over and repeat on the other side.

15. Place the shaped pastries, all still in their molds, on a parchment-lined baking sheet.

16. Baking: Place the trays of shaped pastries in the fridge and chill for 15 minutes.

17. Preheat the oven to 350°F.

18. Bake the pastries for 8 minutes. Remove the baking sheet from the oven and turn each pastry over. Return the pastries to the oven and bake 5-8 more minutes, until the top is slightly golden, checking regularly after 5 minutes. Do not overbake or the filling could expand and crack through the dough.

19. Remove the pastries from the oven, lift off the molds, and cool the pastries on a wire rack. (One side of the dough may be more golden-brown than the other.)

20. Serving and storing: the pastries can be enjoyed fresh and warm, but normally they are stored in an airtight container overnight to allow the crust to become more tender.

21. The pastries can be kept at room temperature for 3-4 days.