Golf Ball Pineapple Tarts (凤梨酥)- Part 2



I have decided to rewrite the procedure of this golf ball pineapple tarts as the first post : What A Golf Ball Have To Do With A Pineapple? Well, It Is The Famous South East Asian Pineapple Tarts (凤梨酥) was too detailed and readers may be confused. Therefore, this post have summarized the procedures for easy reference. For more write up on pineapple tarts and detail explanation of the procedures and the vegetarian pineapple tarts, please refer to the above post.




Servings: About 100-120 golf balls pineapple tarts


  • 500 grams  of plain flour
  • 350 grams of salted butter (softened at room temperature)
  • 50grams of icing sugar
  • 4 egg yolks (note that in the picture there are some egg whites which is not supposed to be there)
  • 4 tablespoons of icy cold water. You can have 3 tablespoons of water from the fridge and one ice cubes.
  • Pinches of salt
  • 2 egg yolks (for egg washing)




  • Take some jam of about 10 grams and shape it round. Arrange it in a container to be stored in the freezer later. The jam may be sticky and if it is overly sticky, pat your hands with some water before the shaping. Once done, deep freeze for 1-2 hours or until you feel comfortable to handle. Do not worry if the dough is too too hard, it will start to turn soft in  the subsequent step and start defrosting while you are shaping the others. if you are able to handle the soft jam, deep freezing step is optional..


  • Cream the butter and sugar until light and fluffy. Add egg yolks one by one and beat until well combined.


  • Sift in the flour in three phases and alternate with icy cold water until well mixed. Chill the dough in the fridge if it is too soft for you to handle. This step is optional if you are able to handle a soft dough.


  • Pre-heat the oven to 180 degree Celsius.

  • Pinch a dough of about 10 grams each, shape round, lightly flatten it, put a pineapple jam ball on top of the dough, seal the edges and shape round again. Egg wash the pineapple tarts before baking in the pre-heated oven of 180 degree Celsius for about 20 minutes. If you prefer, you can have the second egg wash after 10 minutes of baking. It will help to repair cracks. Cracks will arises if the dough is too thin.

  • For egg washing, hand beaten 2 egg yolks and add 2 big tablespoons of water and 2 drops of oil. Sift before application.



Remember that this is the simplify recipe for the golf ball pineapple tarts recipe. Please refer to the original post for more elaborate explanation. What A Golf Ball Have To Do With A Pineapple? Well, It Is The Famous South East Asian Pineapple Tarts (凤梨酥) and if you need homemade pineapple jam, please refer to this post – Quick and Easy 30 minutes Homemade Pineapple Jam (30 分钟简易凤梨酱). Lastly, if you need pure vegetarian pineapple tarts recipe, you can refer the same post also.


Cheers and have a nice day.

This recipe was included in Page 34 and Page 35 of the following E-book. 

For more Chinese New Year related cookies, snack and steamed cake recipes, you can have a copy of Easy Chinese New Year Recipes – A step by step guide” that was packed with 30 recipes, 60 pages at a reasonable convenience fee of USD3.50. The recipes covered various recipes from auspicious radish cake to nian gao to traditional kuih bangkit to trendy London almond cookies. Of course not forgetting both type of pineapple tarts. You can purchase by clicking the link above. You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at and separate arrangement can be made.





3 thoughts on “Golf Ball Pineapple Tarts (凤梨酥)- Part 2

  1. Pingback: Special Compilation Of Chinese New Year Cookies, Snacks And Cakes Recipes | GUAI SHU SHU

  2. Pingback: RECIPE INDEX ( Updated on 13 March 2015) | GUAI SHU SHU

  3. Pingback: Matcha Cream Cheese Pineapple Rolls (绿茶奶酪凤梨卷) | GUAI SHU SHU

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