Preheat oven to 160˚C.
Roll Dr. Oetker Nona Pineapple Paste to 1.5cm balls, set aside
Place Dr. Oetker Nona Tarts, butter and egg in a mixing bowl. Mix well.
Roll the dough into 2.5cm ball, flatten the dough with palms. Place a pineapple ball in the middle of flattened dough and wrap it up.
Use both hands to roll the dough into water drop shape. Place on baking tray and garnish with egg yolk.
Place almond flakes as the ears and sesame seeds as the eyes. Bake at 160˚C for 15 minutes or until golden brown.
Tips: Damn both palms with water before rolling pineapple balls to prevent pineapple paste stuck on palms.
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