However, pineapple balls is quite tedious to be made. First, you need to get ripe pineapples, cut, deeyed and blend it to pulp. Not to mention the continuos stirring of the blended pineapple until it forms into jam. It took me 1 hours plus for that.
The pastry is too soft to be handled too, because a lot of butter was added it to get the buttery melting in mouth effect. All the works are worth while because the pineapple balls turn out to be a great success.
You could settled for ready made pineapple jam too. I still prefer to make my own jam with desired texture and sweetness.
There are a lot of recipes out there yet to be tried out. I settled for the recipe found in boolicious blog, so far this is the best version of pineapple cookies that I’ve tried. Most of my past experiences are horid, either the pineapple jam becomes watery or the pastry goes wrong.Pineapple Balls
Pineapple Jam
1 pineapple
Approximately 4 to 6 ounces of sugar
Cut the eyes and core of the pineapple. Chop into small pieces and place in a blender. Blend until it is pulp but not till it is so fine it becomes juice. Place in a metal saucepan and over a medium fire. Stir constantly until it almost dries out. Add the sugar slowly and taste to make sure it is not too sweet. The amount of sugar to be added depending on whether the pineapple is tart or not so go slow on adding the sugar till you taste it. Once the sugar is added, stir the jam constantly to make sure it does not burn. Once it gets sticky and caramelised, switch off the heat and cool. You can roll them in balls as seen above to be used to make the cookies.
Pastry
16 ounces butter
20 ounces plain flour
Pinch of salt
4 tablespoons of sugar
1 teaspoon vanilla essence
Cream the butter and sugar until it changes colour. Add the vanilla essence and beat it in. Fold in the flour and the salt until it is mixed thoroughly. The dough may be too soft, check to see if you can manage rolling it. If not, add 1 1/2 tablespoon of flour to make it less sticky and leave it uncovered for half and hour. Once the dough is not so sticky, take a bit into your hand and flatten it. Place the jam ball inside the dough and roll the dough to cover the jam. Make sure it is properly covered and the thickness of the dough is even. Roll into a ball and place in the paper cases. Brush the top with egg wash. Bake in an oven heated up to 160C for thirty minutes.
Am glad u like the pineapple balls. They’re everyone’s fav but extremely sinful rich with all that butter.
citygal, i want some… :p
boo: thanks for sharing out the recipe..yeah..it melts in the mouth once u pop in
meiyen: haha visit me in iph during CNY