Sunday Bake: Caramelized Pineapple Mini Pies


Try this Caramelized Pineapple Mini Pies recipe

Caramelized Pineapple Mini Pies


Caramelized Pineapple:

  • 1 small pineapple, peeled, cored and chopped finely
  • 2 tablespoons melted butter
  • 1/3 cup brown sugar


  • 2 cups plain flour
  • 65g icing sugar
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 150 g cold butter, diced
  • 1 egg yolk (cold)
  • 2 tablespoons ice cold water

To make caramelized pineapple…

Heat the butter in a small saucepan over medium heat.

Add in the pineapple and sugar and cook until the sugar has dissolved and all the pineapple juice has dried up.

Transfer to a plate and refrigerate to cool while you make the pastry.

To make pastry…

Sift the flour, sugar and baking powder into a medium bowl.

Add in the salt and whisk to combine.

Add in the butter and use fingertips to rub the butter into the flour mixture until fine bread crumb consistency is reached. Make a well in the center.

Mix the egg yolk and water in a small bowl and add into the flour mixture.

Use a large flat blade knife or spatula to mix all the ingredients in the bowl until a soft dough is formed. Gather the dough with your hands and transfer to a lightly floured surface and knead gently for 30 seconds until smooth.

Divide the dough into 3 parts.

Flatten each piece to make a disc.

Wrap individually with cling wrap and refrigerate for 30 minutes.

Preheat oven to 190°c (170°c fanforced)

Take the dough out of the fridge and roll between two sheets of baking paper with a rolling pin until the dough is about 3mm thick.

Grease a 12 muffin tin.

Use a round cutter (25cm) to cut the dough into 12 circle pieces and line the muffin tin. Fill each pastry with the caramelized pineapple. Use a smaller round cutter (21cm) to cut 12 more circles with the leftover pastry to make the “lids” of the filled pastry. Seal each filled pastry by slightly pressing the edges together.

Use a sharp pointed knife to cut little cross slits on the top of the pastry lids. Sprinkle with a bit of granulated sugar and bake to 30 minutes or until the pastry is golden.

Remove from the oven. Cool in tray for 10 minutes before turning out onto a cooling rack to cool completely.


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