Directions

1Cut the stalk off the pineapple and remove the skin. Make sure skin pieces are removed. Slice the pineapple flesh into pieces and blend in a blender until they become puree.

2Place the pineapple puree, cinnamon cloves into a non-stick pot and cook on medium heat constantly stirring to avoid burning. When the pineapple is looking almost dry, add the caster sugar and lemon juice stir together and mix well. Then, lower the heat to simmer and continue to stir until the pineapple filling turns golden in colour and becomes very sticky, like jam.

3Remove the pineapple filling into a clean container and allow to cool down before placing into the fridge for 30 minutes or until ready to roll into little balls.

4Cream the Nuttelex and condensed milk until light and fluffy. Add in the egg yolk one at a time and beat until well combined. Mix in the flour slowly to form the pastry dough. The dough is ready when it no longer sticks to your hands.

5Prepare the egg wash by mixing all the ingredients together in a small bowl. Set aside

6Divide the pineapple filling and dough into 40 plus 4cm portions. Roll them both into balls. Take each dough ball into your palms and press to flatten it. Then place a pineapple ball in the middle of the flattened cookie dough and fold the edges of the dough up to cover the filling. Finish it off by gently rolling it into a round ball.

7Place the pineapple cookies on a baking sheet lined with non stick baking paper. Using the back of a paring knife, cut the criss-cross shape on the cookie, and brush the top of the cookie with the egg wash twice. Repeat the same until all ingredients are used up.

8Bake in a preheated oven at 330F (165C) for about 20-22 minutes or until golden brown. Place the cooked cookies onto a wire rack and allow to cool down completely before storing in an airtight container.