樱花凤梨卷 Sakura Pineapple Rolls

A buttery pineapple roll is a must cookie of almost every Chinese New Year.

50 pieces

Easy 10 minutes

Ingredients

Ingredients

For the recipe 樱花凤梨卷 Sakura Pineapple Rolls

For Pineapple Tarts:

1 box Dr. Oetker Nona Tarts
200 g Butter (softened)
1 Egg (Large)
1 tub Dr. Oetker Nona Pineapple Paste
1 Egg Yolk
Dr. Oetker Nona Rose Red Colour
Dr. Oetker Nona Apple Green Colour

preparation

Preparation

1

Preheat oven to 180˚C.

2

Place Dr. Oetker Nona Tarts, butter and egg in a mixing bowl. Mix well.

3

Mix 25g of dough with rose red colour and another 25g mix with apple green colour, set aside.

4

Put original dough into a pineapple roll pastry press and press dough out into strips of 5cm length.

5

Roll Dr. Oetker Nona Pineapple Paste to ball (approximately 1cm diameter).

6

Place a pineapple ball at one end and roll up the pastry. Garnish with egg yolk.

7

On a floured surface, roll the red and green colour dough to 0.3cm thickness. Cut the red dough into flower shapes and green dough into leaf-shaped with cookie cutter.

8

Place on baking tray and bake at 180˚C for 15 minutes or until golden brown.

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