ROLL PINEAPPLE TART (very good)

250 gm butter/ margerin

60 gm icing sugar

1 tsp vanilla essence or pineapple essence

2 egg yolks

500 gm flour

4 tbsp milk powder

Pineapple jam for filling

Egg yolk for glazing

1.    Mix the flour and milk powder and sieve.

2.    Cream the butter, sugar,vanilla essence and egg yolk until fluffy.

3.    Gradually fold in the flour and mix well until it becomes soft dough.

4.    Place some dough into the roll pineapple pump. Pump the the dough into a long strip. Put about 1 tsp of the pineapple jam on it and roll. Cut it and put place it on a greased baking tray and glaze with egg yolk.

5.    Bake in a preheated 180c oven for 15 minutes or golden brown.

 

 

 

 

 

 

 

 

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PINEAPPLE ROLLS

250 gm butter

75 gm icing sugar

2 egg yolks

1 tsp vanilla or pineapple essence

Sift together;

350 gm plain flour

50 gm cornflour

Combine and lightly beat for glaze;

1 egg yolk

1 tsp condensed milk

¼ tsp water

1.   Grease baking trays with melted butter.

2.   Cream butter and sugar until light. Beat in egg yolks,one at a time. Add essence and salt and beat until fluffy. Fold in the sifted ingredients and mix into a  firm  dough.( in case if the dough is too firm add bit more butter and mix. Because some flour need more butter)

3.   Put some dough into a nastar mould and press out into a strip of about 6-7cm length. Place a pineapple jam roll on one end and roll up the pastry as in a swiss roll, to enclose the jam. Cut off excess pastry.

4.   Put the roll on prepared trays. Brush with egg glaze. Preheat oven to 180 degrees. Bake for 15-20 mint ( depends on the oven use) until golden brown. Move to wire rack to cook.