These Pineapple Cakes or Pineapple Tarts (Feng Li Su in Taiwanese) are a delightful pastry of pineapple jam covered in a flaky shortbread crust.
I ended up buying two cans of pineapple because they were on sale. I knew I would use the juice to make Hawaiian Bread, but I struggled to come up with what to make with the fruit. Then I remembered the Pineapple Cakes someone always brought into the office for Chinese New Years.
They were these delicious little squares of flaky crumbly crust filled with a scrumptious pineapple filling. Oh yeah, that’s what I wanted. But, I had no idea what they were called or how to describe them in order to search for a recipe. After some research I ended up with several recipes that I combined into the one below.
The recipe is easy to make, but reducing the pineapple takes some time and of course shaping each one takes a bit more. I didn’t have the molds you are supposed to use so I just shaped them into a square by hand. The dough is pliable so it is simple task.
The crust was not as crumbly as the ones I remembered. They were much more like shortbread. Meaning THEY WERE BETTER! Seriously, these were so fabulous that I bought two more cans of pineapple to make them again. And this time I promise to share with my mother.
Tawainese Pineapple Cakes (Feng Li Su or Fengli Su) are a cookie like pastry filled with sweet pineapple jam often given as gifts.
- 2 cans 20 ounce size pineapple chunks
- 1/3 cup sugar
- 1.5 cups cake flour
- 7 tablespoons unsalted butter
- 4 tablespoons powdered sugar
- 1/2 large egg slightly beaten
- 4 tablespoons powdered milk
- 1/4 teaspoon salt
- Drain pineapple and reserve juice for another recipe. Squeeze fruit to release excess liquid. Pulse in the food processor a few seconds to break it up into bits. Put into large non-reactive skillet.
- Add sugar to pineapple and cook over medium heat until mixture is thick and caramelized, about 30 minutes. Let cool completely.
- Preheat oven to 350 degrees. Cream together butter and sugar. Add the beaten egg and mix until incorporated.
- Sift in flour, milk powder and salt to the butter mixture to form a soft dough. Do not over-mix. Divide into 16 balls. Divide jam into 16 balls.
Flatten pastry ball with your hand, put jam ball on top. About 1:1 ratio of dough to jam.
- Work the dough around the jam until it is completely covered, then shape into a small square.
- Place on cookie sheet and repeat with remaining balls. Bake until pastry starts to brown, about 20 minutes. Move cakes to rack to cool.