This is one of the famous Taiwanese dessert - flaky and crisp. Fillings can be substituted with Honeydew, cantaloupe, strawberry, papaya...red bean paste is the easiest filling that you can be bought from Asian stores.
Ingredients for filling:
- 1/2 fresh pineapple, cubed
- 1 cup brown sugar
- 1/4 cup honey
- 2 Tbsp. butter
- Grate the cubed pineapple in a blender. Drain the juice out with a mesh strainer. (Pineapple juice can be used to make Pineapple Jell-O).
- Place all filling ingredients in a large non-stick saucepan and heat to boil. Turn the heat to low and stir frequently. Slowly evaporate the liquid until turn into a soft dough. (it may take up to 1 hour). Set aside to cool.
- 1 cup flour (or cake flour)
- 1/4 cup dry milk powder (or dry coffee creamer)
- 1/4 cup Parmesan cheese
- 2 Tbsp. sugar (or powdered sugar)
- 6 Tbsp. butter, soften
- 1 egg
- Pinch of salt
- Mix all dry ingredients - flour, sugar, milk powder and Parmesan cheese - in a medium mixing bowl. Shift if you like smooth texture. Add soften butter and egg, and fold into the dry ingredients with a plastic spatula until become a soft dough. When you touch the dough, it should not sticky on your finger. If the dough is sticky, add 1/8-1/4 cup more flour.
- Transfer the dough to a cutting board and roll to a thick rope. Evenly divide into 24 pieces. Roll each piece with your hand to a ball and flatten with your palm. Fill about 1/2 Tbsp. Pineapple filling in the center and close the edge, roll to a ball.
- Place in a Wilton's 24 mini bites silicone mold, flatten lightly to fit the mold. Bake at 350 degree F for 15 minutes. Then set oven to broil to back the top for 1 minutes or until turn golden brown.
- I made little Origami gift bags for special occasions or place in goodies bags.
- The link to the images on how to make it.
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