🍍 Easy Pineapple Cakes (Mini Pineapple Pastries)

🧁 Step-by-Step Instructions

1. Make the Pineapple Filling

• Place the crushed pineapple and sugar in a small saucepan over medium heat.

• Cook, stirring occasionally, until most of the liquid evaporates (about 10 minutes).

• Stir in the cornstarch slurry and cook another 1-2 minutes until thick.

• Let it cool completely. It should be thick and sticky.

2. Prepare the Dough

• In a bowl, cream together the softened butter and powdered sugar until light.

• Add in the egg yolk and vanilla extract, mixing well.

• Gradually add the flour and salt, mixing until a soft dough forms.

• Chill the dough for 15–20 minutes if it feels too soft to handle.

3. Assemble the Cakes

• Preheat your oven to 350°F (175°C).

• Divide the dough and pineapple filling into 12 equal parts.

• Flatten a piece of dough into a disc, place a scoop of filling in the center, and fold the dough around it to seal.

• Shape into little squares or use mini molds if you have them.

4. Bake

• Place the filled cakes on a parchment-lined baking sheet.

• Bake for 15–18 minutes, or until the bottoms are lightly golden.

• Let them cool before serving. They firm up more as they cool.

✨ Tips

• These taste even better the next day as the flavors develop.

• You can wrap them in parchment and a ribbon for cute edible gifts.

• Want a more tropical twist? Add a touch of coconut flakes to the filling!

Let me know if you want a version with pineapple jam filling or a gluten-free take!