565 minutes
A delightful combination of buttery crust and sweet pineapple filling in each bite of these Golden Pineapple Delights.
Fresh Ripe Pineapple, finely diced (¼ inch or smaller)
0 lb
tablespoons
cups
cups
Maltose
tablespoons
tablespoons
for rolling
Unsalted Butter, room temperature
0.25 sticks
Confectioners’ Sugar
tablespoons
each
Cake Flour
cups
Dry Milk Powder
tablespoons
cups
teaspoons
1. Prepare the Filling Part 1
Begin by preparing the filling. Place your finely diced pineapple in a large nonstick pan over high heat. Cook for about 20-25 minutes, stirring occasionally, until the liquid evaporates and the pineapple looks dry. This step is crucial to avoid a soggy filling in your cakes.
2. Prepare the Filling Part 2
Reduce the heat to medium and add the unsalted butter. Cook for another 5 minutes, allowing the butter to melt and mix thoroughly with the pineapple.
3. Prepare the Filling Part 3
Gradually add the granulated sugar to the pan and continue cooking for about 20 minutes. Stir frequently to make sure the sugar dissolves completely and caramelizes slightly.
4. Prepare the Filling Part 4
Stir in the maltose or honey, and cook for an additional 5-10 minutes. The mixture should become translucent and amber-colored, and it should hold its shape when stirred. Transfer the filling to a heatproof container and allow it to cool to room temperature before refrigerating it for at least 8 hours or overnight.
5. Prepare the Crust Part 1
To make the crust, beat the room temperature butter in a stand mixer until it becomes light and fluffy. Gradually add the confectioners’ sugar and continue beating until fully incorporated. Add the egg yolks one at a time, ensuring each yolk is fully mixed in before adding the next.
6. Prepare the Crust Part 2
In a separate bowl, whisk together the cake flour, dry milk powder, almond flour, and fine sea salt. Sift this mixture into the butter mixture, folding gently until just combined. Gather the dough into a ball, cover it with plastic wrap, and refrigerate for about 20 minutes.
7. Form the Balls
Divide the chilled pineapple filling into 34 equal portions and roll each portion into a ball using a bit of neutral oil on your hands to prevent sticking. Do the same with the crust dough, dividing it into 34 balls as well. Chill both the filling and dough balls for another 20 minutes.
8. Prepare the Oven and Molds
Preheat your oven to 350°F (175°C) and prepare your cake molds or muffin pan by lightly greasing them if necessary.
9. Assemble the Cakes
Roll each dough ball into a 2½-inch circle on a lightly floured surface. Place a pineapple filling ball in the center of each circle and gently wrap the dough around the filling, pinching the edges to seal it completely.
10. Bake the Cakes
Place the assembled cakes seam-side down in the prepared molds or muffin pan. Bake in the preheated oven for 25-30 minutes, or until the cakes are golden brown.
11. Cool and Enjoy
Allow the cakes to cool in the molds or pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy the delightful combination of buttery crust and sweet pineapple filling in each bite of these Golden Pineapple Delights!
. Exotic Spices
. Nuts
Replace some of the regular flour in the recipe with coconut flour and add shredded coconut to the batter for a coconut-pineapple combination that's truly tropical.
. Fruit Variations
Soak the pineapple pieces in a small amount of dark rum before adding them to the mix. This will infuse them with a boozy kick that's reminiscent of a tropical cocktail.
Look for pineapples that are heavy for their size, with vibrant green leaves and a sweet fragrance at the base. A ripe pineapple will impart maximum flavor to your delights.
When making the caramel, use a heavy-bottomed pan to prevent the sugar from burning. Keep a close eye on the mixture and swirl the pan occasionally instead of stirring, as introducing a spoon can cause crystallization.
Brushing the pastries with egg wash will give them a beautiful golden sheen. Be sure to cover all exposed pastry surfaces, but avoid letting it pool in the creases.
Use high-quality, all-butter puff pastry for the best flavor and texture. Thaw it according to package instructions, but make sure it's still cold when you work with it. Warm puff pastry can become difficult to handle and may not puff up as nicely.
Oven temperatures can vary, so start checking the pastries a few minutes before the recommended baking time. They should be puffed and golden brown when done.
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