food 4 tots

Homemade pineapple rolls (pineapple tarts)


pineapple roll presser

pineapple rolls

pineapple rolls


Makes: 75 rolls

250g unsalted butter (at room temperature)
50g icing sugar
2 egg yolks
360g plain flour mixed with 2 tbsp corn flour (sifted)
¼ tsp salt

Pineapple filing (Take 6g or ½ tsp heapful of filling and shape into a small elongated roll).

Egg wash – 1 egg yolk + 1 tbsp milk


  1. Preheat oven at 160°C. Line a baking tray with grease-proof paper.
  2. Cream butter and icing sugar until light.
  3. Beat in egg yolks, one at a time.
  4. Add in salt and beat until fluffy.
  5. Fold in sifted ingredients (divided into 2-3 times) and mix into a firm dough.
  6. Leave aside for 30 minutes.
  7. Put the dough into a pineapple roll pastry press or mould, and then press out into a strip of 5cm length.
  8. Place pineapple filing at one end and roll up the pastry, as in a Swiss roll, enough to enclose the jam. Do not overlap the pastry. Cut off the excess pastry.
  9. Put the rolls on the baking tray. Brush with egg wash.
  10. Bake in preheated oven for 15 minutes and turn the baking tray 180 ° and continue to bake for 2 minutes or until golden brown.
  11. Leave to cool before storing.


  1. Pineapple tarts must be cooled completely before storing so that the rolls/ tarts will not turn moldy easily.
  2. Roll the pineapple filing one day in advance.
  3. Adjust the baking time and temperature according to your own oven. Mine is just a guide for reference.
  4. Use a premium brand for butter to get the buttery flavour for the pastry. I used Luprak brand.
  5. Best to be consumed within a week for its freshness.
  6. This recipe is only suitable to make the rolled type. It may not work well for the open-type and the closed type. So, please do your own experiment.

>>>>>> Click on page 2 below to get the recipe on how to make pineapple jam……………..


Updated on 16.03.2011

Finally, thru a close friend of mine, I managed to find out the contact and pricing for the pineapple roll pastry press (brass) I bought many years ago in Kuala Lumpur. Below is the details:


No. 95 Jalan Besar 52100 Kuala Lumpur, Malaysia

Tel/Fax: 603-6280 4668
HP: (6)012-323 0661 (Angie Ng Nyak Choo)

Price: RM30

Updated on 16.03.2013

My reader (Alice Koh) has kindly shared with me her source to purchase stainless steel pineapple roll pastry press. The detail is as below:

BAKE WITH YEN (two shops away from Fatty Crab)

6, Jalan SS 24 / 13, 47301 Petaling Jaya, Selangor Darul Ehsan
Tel: +603 7804 9361

Business hour:
Monday – Saturday
9:00am – 6:00pm
Closed: Sunday


Price: RM28

Updated on 02.09.2013


They sell stainless steel pineapple roll pastry press

No.19, Jalan Gangsa SD5/3F, Sri Damansara, Kuala Lumpur, Malaysia
Tel: 03-6274 2262

Bussiness hour:
Monday-Saturday: 9am-6pm
Sunday: 9am-2pm



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  1. Js says:

    Hi, can I make the dough in advance & keep it in the fridge? Thanks

  2. th9 says:

    What brand butter do u use.. can I use farm cup

  3. cecilia says:

    Hi, can i use a blender to extract the pineapple juice and separate the juice and blended pineapple using a large sieve. This is to avoid using the grater. Please advise. Thank you.

    • food-4tots says:

      Cecilia: Blending will not give you the fibrous and chewy jam texture as what I have mentioned in my post. But, you may do so if you really can’t find the grater. Happy trying! 🙂

  4. Jovy Loh says:

    Thanks for the recipe! It was great 😀

  5. cst says:

    Do I have to store the dough in fridge for 30 mins??

  6. Jocelyn says:

    May I ask what’s the purpose of the lemon juice in the Pineapple Jam? Thanks!

  7. Cyn says:

    What is the purpose of leaving the dough aside or in the fridge for 30mins before using it to roll pastry? Tks

    • food-4tots says:

      Cyn: This step allows the dough to rest. Chilling is to lightly firm up the dough. 🙂

    • food-4tots says:

      Cyn: Due to the current hot weather, it is normal for the dough to turn softer. Yes, the tart will spread (crack) more during baking. However, the crack may occur during pressing. Make sure the tart is pressed out evenly before adding the filling. 🙂

  8. Cyn says:

    My dough turn softer mid way thru, is that normal? would that affect the texture of the tart or anything need to be done?

    Some of the tarts seems to have crack after baked, anything I can do to avoid cracks & improve the appearance ? Thank you.

  9. Puteri Ema says:

    Can anyone tell me where can I buy the pineapple presser (brass). ? Email or contact number of the person pls…I have been looking for it for so long

  10. Eva ♥ says:

    Many does tart biscuit but it turn out harder (doesn’t melt in mouth).. so is there a reason for it? is it because they don’t add corn flour? or because of the brand of butter? and what makes the dough so soft actually? Pls advice..thank u!♥

    • food-4tots says:

      Eva: I haven’t tried any tart biscuits and do not know why they turn out hard. Maybe you can give my recipe a try as the texture is melt in the mouth. 🙂

  11. Tan says:

    How long can the baked pineapple tarts and jam be kept?

  12. li xian says:

    Hi, can I use salted butter, will it be too salty??

    I love your recipe. Turned out so well, unfortunately most of the shops are out of unsalted butter now.

    • food-4tots says:

      Li xian: This will depend on the brand. For Lurpak, it has lightly salted butter. You can use salted butter and omit the salt in the recipe. Hope it helps! 🙂

  13. Ling says:

    Hi. Can you please share with me what sort of grater is recommended to grate the pineapple? Could you please post a picture of the grater? Thanks.

  14. Wern says:

    Can I know unsalted butter or slightly salted butter is more preferred in this pineapple tart?
    I am using the Lurpak brand. Thanks

  15. Priya says:

    Hi, tried making the pastry but it was a disaster. I cannot roll it out as the dough keeps cracking. Any tips?

    • food-4tots says:

      Priya: If the dough is too soft, you may need to chill it for a while. Another possibility is due to the pineapple press you use. Some are difficult to handle. 🙂

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  17. Rustic15 says:

    The combination of the ingredient and the dough turn out too soft..
    I barely can role it till I had to add more flour to it.

    No offence but some website mentioned 250gram butter for 500gram flour.

    • food-4tots says:

      Rustics15: If you find the dough is too soft, chill it in the fridge for a while. Try to work on them batch by batch. Sorry, I haven’t tried out the combination as mentioned by you. 🙂

  18. Chanel ling says:

    Hi, I would like to try your recipe. My husband requested me not to add icing sugar since he doesn’t like sweet pastry.

    Can I omit sugar? Will it affect the texture of my dough? Or anything I can replace icing sugar with?

    • food-4tots says:

      Chanel Ling: Baking is all about chemistry. It is not advisable to remove icing sugar. I’m not sure what you can use to substitute it. Maybe you can do a google check. 🙂

  19. Patricia says:

    What is the purpose of icing sugar? Can I use castor sugar any fine sugar?

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  23. rose says:

    Can I use brown sugar to cook pineapple filling?
    Which is better white or brown? Thanks

  24. Helen says:

    Thank you so much for the post! Tried your recipe and it was amazing! Am considering if I should bake or get my pineapple tarts this cny… Choosing between Lecafe, Kele, bengawan solo and pineapple tarts singapore ( Thanks once again!

    • food-4tots says:

      Helen: Thank you so much for the wonderful feedback! So glad it works for you! Enjoy your CNY baking regardless of which one will be your final choice! 🙂

  25. Dana says:

    Your pineapple tart recipe is fantastic. My family and friends love them and trust me, I won’t be getting store bought pineapple tarts ever again. The pastry is buttery and melts in the mouth. Thank you so much for generously sharing your recipe.

  26. Jerlin says:

    Hi, if I’ve already made the shape of the dough with pineapple jam and leave it for overnight in the fridge without baking and then next day bake it, is it ok?

  27. Azman says:

    I read ur comment to raja ema abt the roll jam tart pressing equipment as she asking where to get them u say read at the bottom of the page .i too read them but could not find so where can we purchase them do u have their website where u purchased them thanks

  28. Dimple says:

    Perfectly done…love your recipe..thanks a bundle <3

  29. shahriah says:

    Hi there, thanks 4 d recipe.. can i use juice extractor 4 d jem

    • food-4tots says:

      Shahriah: If you use juice extractor, the juice and fiber will be separated. When making this jam, we need a mixture of both to create a chewy and aromatic texture. 🙂

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