pineapple cookies

Dear Naseem,

You’re back!! I hope you had a great time watching Groundhog Day and hopping all over New York City.

It finally happened, I used those pineapple cake molds with the attempt to make pineapple cakes! About time since I’ve been dreaming about it since February.

Here’s how it went down: I saw pineapples on sale at the grocery store and bought them. I pretended that I knew how to pick the ripe ones because they were all smelling so good. Went home to wash the metal molds again because I couldn’t remember if I cleaned them when they were gifted to me. Then I rolled up my sleeves to get to work.

Pineapple Cookies
Recipe adapted from Sweet
Makes 40 small rectangular tarts and excess pineapple filling

Pineapple Filling
2 pineapples
1¾ granulated sugar
1 teaspoon vanilla extract
6 whole star anise

Shortcrust Pastry
2⅓ cups all-purpose flour
¾ cup confectioners’ sugar
¼ teaspoon salt
¾ cup unsalted butter
Zest from 1 lemon
1 large egg yolk
4 teaspoon water

Pineapple Filling:

  1. Peel, core, and chop the pineapple flesh into 2-inch cubes
  2. Place the cubed pineapples in a food processor and pulse until it becomes a purée.
  3. Pour the purée over a sieve to let our the excess juice. Save the juice to mix with a can of ginger ale – it makes for a great drink while you work!
  4. Place the pineapple purée in a large saucepan and add in the sugar, vanilla extract, and star anise. Turn the stove up to medium-low heat and stir until the sugar dissolves. Increase the heat to medium and stir every 3-5 minutes to avoid burning.
  5. Depending on the remaining juice content and heat of your stove, this can take up to 30-40 minutes before the purée starts to thicken and turn a golden colour. You’re not making a jam, so you have to keep cooking until the filling holds it shape when spooned.
  6. When it’s ready, turn off the heat and remove it from the stove top. Let it cool for about half an hour before transferring to an airtight container. Keep this in the fridge until you’re ready to assemble the tarts.

Shortcrust Pastry:

  1. Using the food processor again, sift in the flour, confectioners’ sugar, and salt. Cut the cold butter into small cubes and add it in with the lemon zest. Pulse to mix in. Whisk the egg yolk and water together, add it to the mixture and pulse until the dough comes together.
  2. Take the dough out wrap it tightly in plastic wrap. Let it chill in the fridge for an hour. Take out the dough half an hour before you’re ready to assemble.

Pineapple Cookies:

  1. Brush the molds with melted unsalted butter.
  2. Preheat the oven to 400°F.
  3. Scoop the pineapple filling into a piping bag, set aside.
  4. Lightly dust your working surface with flour and roll out the pastry dough. Using the mold, stamp out the shapes and layer it on the bottom of each mold.
  5. Pipe a dollop of pineapple filling onto the center of each rectangle.
  6. Using the leftover pastry dough, repeat by stamping out the shape of the mold. Each sheet will be placed on top of the pineapple filling. Tuck in the sides as best you can so that it seals the filling in.
  7. Bake for 20 minutes or until the pastry is golden brown. Remove from the oven and let it cool before transferring it to a wire rack. Use a tong to pop the tarts out of the metal molds.

Pineapple Tarts

I somehow managed to get Howard to peel, core, and chop all the pineapple for me. I stood around waiting and snapped photos. There’s also something very satisfying about seeing a solid fruit get puréed into a beautiful sauce.

Pineapple Tarts

At this point, I did wonder if I should just pour this pineapple purée over some ice cream. Or look up a recipe for Dole Whip. But I soldiered on with the original plan.

Pineapple Tarts

Here’s the golden colour of the pineapple purée cooked for over half an hour. Wear comfy slippers or have a squishy kitchen mat while you stir this filling past the consistency of jam.

Pineapple Tarts

Alright, the filling is cooling in the fridge. Time to butter those molds so that the cookies pop right out.

Pineapple Tarts

I used one of the molds to cut out 40 rectangles and a bench scraper to help pick them up.

Pineapple Tarts

Here goes the bottom layer.

Pineapple Tarts

I used a piping bag since it would be easier to distribute each pineapple dollop onto the bottom layer of pastry.

Pineapple Tarts

I was pretty conservative as I didn’t want any to leak out – but of course, some did manage to escape after it was baked.

Pineapple Tarts

Okay, this again. Another 40 rectangles for the top layer.

Pineapple Tarts

I placed those gently on top and pushed down around the edges to seal the pineapple filling in.

Pineapple Tarts

When they were ready, I had them cool for a bit and used a tong to pop the cookies out of the hot metal molds. Then ate one while it was still hot – probably tasted the best then because who doesn’t love hot pockets?

They kind of look like Fig Newtons?

Pineapple Tarts

But after various taste-testers, I think the conclusion is that these aren’t pineapple cakes (my heart breaks), but they are amazing pineapple-filled cookies (my heart has hope again).

I think my least favourite part of this recipe is washing the molds after. Luckily, I only had to give them a quick scrub as they survived the dishwasher (just taking risks here and there).

I liked the filling but I’ll just have to find a different dough recipe for a more cake texture. I know we discussed maybe adding baking powder or baking soda? Although when you mentioned winter melon, I am intrigued on how to make the filling.

Also, this made a ton of filling, I could probably cut the recipe in half. Or enjoy the additional pineapple tart I would have to make each time.


thanksgiving apple flan

Dear Dad,

Welcome home! It’s good to have you back, I hope you’re not going through a tough bout of jet lag. But I’m glad you’re back safe and sound and in time for Thanksgiving. We kept hearing about typhoons in Taiwan and was glad to know you could still reach us online. But in true dad fashion, you went out in the rain anyways.

The good thing is your brother started to get better and things weren’t as worrisome as they were last month. I feel that I’m grateful every week, but it’s nice to have a day dedicated to really looking back and evaluating how blessed and lucky we are. So many things have to happen for us to get to where we are today. I’m so grateful you and mom came to Canada, gave my brother and I numerous opportunities and paths to choose from, and continue to take care of us even though it should be the other way around by now.

I used to think that our family wasn’t of the norm, we went to school and classmates would point out that they get grounded, that their parents were never around, and that they don’t always eat dinner together at the dining table. Well first, thanks for never grounding me – I also understand that it’s not a typical punishment in our culture. Thank you for always being around. And I look forward to our family dinners even though technology has slowly crept in with phones and tablets in the kitchen.

I think flan will always be associated with you. It was the first time I found out that there was a dessert out in this world that you liked. That it gave you childhood memories. That it’s one thing I’ll serve that you won’t share with others and will give me the plate back with no flan crumbs on it.

I’ve made classic flan and then a coffee flavoured one in your request, but for this Thanksgiving, I’m adding an autumn touch with apples.

Apple Flan
(Fits one loaf pan)

1 apple
1 cup granulated sugar
2 tablespoons water
1 tablespoon unsalted butter
½ teaspoon cinnamon powder
1½ cup whole milk
1 (300mL) can condensed milk
3 eggs
1 tablespoon vanilla extract

  1. Preheat your oven to 350°F (180°C). Use a roasting pan that is large enough to fit your loaf pan in it. Put in the loaf pan and then fill the roasting pan with water. Make sure the water doesn’t spill into the loaf pan, you want it about half an inch from the top. Remove the loaf pan. Put the roasting pan with water into the oven.
  2. In a small pot, add in the sugar and water over medium-high heat. Let the sugar dissolve, you don’t need to stir or move it.
  3. While the caramel is forming, slice up the apple into thin slices. I only needed about half the apple, but you can use the entire one if you want more apple in your flan.
  4. Take out a skillet or frying pan and heat if over medium-high heat. Add in the butter, apple, and cinnamon. Cook until the apples are tender, which should take around 5 minutes. Then turn off the heat and set it aside to cool.
  5. Check on that caramel! When you see it turn brown, you know it’s ready. Mine went to a deep golden colour because I took my eyes off of it to set up the next photo. Oops! Luckily it didn’t burn and I quickly poured it into the loaf pan to keep it from cooking any more. Make sure the caramel coats the entire bottom of the loaf pan.
  6. In a mixing bowl or using your stand mixer, pour in the milk, condensed milk, eggs, and vanilla extra. Whisk until combined.
  7. Arrange the apple slices over the caramel in the loaf pan. As much as I wanted them to stay in the pretty layers on the caramel, they will get loose and float to the top of the flan.
  8. Using a sieve or strainer, pour in the flan batter over the caramel and apple slices.
  9. Carefully place the loaf plan in the roasting pan with hot water and bake for 50 minutes. The custard should be set when you take it out – it’ll be a little jiggly, but will firm up after some chill time. Let it get to room temperature and then cover with plastic wrap and place it in the refrigerator for at least 2 hours.
  10. When it’s time to serve, fill the roasting pan with hot water. Place the loaf pan in it to help loosen up the caramel. This will make it easier to unmold. Then, run a knife around the edge of the pan to help separate the flan from the loaf pan. Find a platter or pan with edges to serve the flan in. Carefully turn the flan upside down and give it a slight shimmy if needed. The edges of the serving dish will help catch any extra caramel sauce.
I remove the skin on my apples – mainly because Howard seems to get an allergic reaction to apple skin (maybe from the pesticides? – but you can choose to keep them if you want.
Slide those apples up really nice.
The cinnamon apples smelled sooooo good.
Ai! Hot, hot, hot. Look at that steam from the caramel.
There really isn’t a point to arranging the apple slices nicely, but . . . doesn’t it look nice?
Straining the batter will help you get a smoother flan texture.

Apple Flan
Use the same pan from the water bath to help loosen the bottom of the flan. Sometimes you get to hear a very satisfying “crack” from the caramel.
Plop! A clean removal.Apple FlanLook at all that caramel sauce. Soak your loaf pan in hot water to help remove the hardened caramel.Apple Flan
Don’t forget the extra caramel sauce when you serve!