Homemade Pineapple Tarts (Feng Li Su)
Let’s Make Taiwan’s Popular Snack, Feng Li Su!
Today, we’re making the pineapple shortcake that’s a favorite for many – Feng Li Su! This recipe is inspired by the popular ‘Kee Wah Bakery’ style from Hong Kong. Even if it’s your first time making these, this detailed guide will make it easy for you to try this delicious Taiwanese treat at home. Enjoy a special home cafe experience with these sweet and fragrant pineapple-filled tarts.
Dough Ingredients- 2 cups all-purpose flour (cake flour, measured by cup)
- 1 large egg
- 1/4 cup powdered sugar (measured by cup)
- 100g unsalted butter
- 1/4 cup skim milk powder (measured by cup)
- A pinch of salt
Pineapple Filling (Feng Li Su Jam)- 1 can pineapple chunks or crushed pineapple
- 1 tsp cornstarch mixed with 2 tsp water (slurry)
- 1 can pineapple chunks or crushed pineapple
- 1 tsp cornstarch mixed with 2 tsp water (slurry)
Cooking Instructions
Step 1
First, let’s start by making the delicious pineapple filling, the heart of Feng Li Su! I used one can of store-bought pineapple and added a tablespoon of sugar and a tablespoon of lemon juice for a sweet and tangy flavor. (Adjust sugar and lemon juice to your preference.)
Step 2
Drain the canned pineapple using a sieve, separating the fruit chunks from the juice. We’ll use the fruit for the jam and set the juice aside for later. Using the juice is a secret to enhancing the filling’s flavor!
Step 3
Heat a pan over medium heat. Add the pineapple chunks, sugar, and lemon juice. Stir continuously with a spatula. As the mixture begins to thicken, gradually add the reserved pineapple juice while stirring. Continue stirring for over 10 minutes, ensuring it doesn’t burn.
Step 4
As you keep stirring and the liquid evaporates, the pineapple will condense and take on a jam-like consistency. At this stage, add the cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) little by little while stirring to achieve the desired thickness. The slurry will help the jam become more cohesive and stable.
Step 5
And voilà! A thick, glossy, and delicious Feng Li Su filling is ready! While the filling cools completely, we’ll prepare the dough. It’s important for the filling to be fully cooled so it doesn’t tear the dough when assembling.
Step 6
In a bowl, combine the softened butter (100g) with powdered sugar and skim milk powder. Mix gently with a whisk or spatula until smooth. Add one beaten egg and mix until just combined. (Be careful not to melt the butter; it should be soft but not liquid. Soften it at room temperature or briefly over a double boiler.)
Step 7
Sift in the all-purpose flour (2 cups) and a pinch of salt. Use a knife or bench scraper to cut and mix the flour into the butter mixture, like making a cross shape. Mix gently until just combined and no dry flour remains, forming a cohesive dough. Overmixing can make the pastry tough.
Step 8
Once the dough is formed, wrap it in plastic wrap or cover the bowl tightly and refrigerate for at least 1 hour. Chilling the dough makes it easier to handle and results in a crisper tart when baked.
Step 9
After chilling, divide the dough into portions of about 25g each and roll them into balls. Gently flatten each dough ball into a small disc, creating a slight indentation in the center, like a small cup.
Step 10
Place a generous spoonful of the cooled pineapple filling into the center of each flattened dough disc. Carefully wrap the dough around the filling, sealing it completely to prevent the jam from leaking out. Pinch the seams to close.
Step 11
Preheat your oven to 180°C (350°F). Place the assembled Feng Li Su on a baking sheet and bake for 15-20 minutes, or until the tops are lightly golden brown. Baking time may vary depending on your oven.
Step 12
Ta-da! Freshly baked Feng Li Su straight from the oven. They might not have perfect shapes without molds, but their golden-brown appearance is incredibly appetizing!
Step 13
Look at the cross-section – filled with rich pineapple jam! Each bite offers a delightful contrast between the sweet, fragrant pineapple and the crumbly, buttery pastry. The taste is absolutely wonderful! You must try making these. They are a definite ‘pass’!
