Pineapple Cake

Prepare the Pineapple Filling

In a medium saucepan, combine the finely chopped pineapple, sugar, lemon juice, and maltose or corn syrup.

Cook over medium heat, stirring frequently, until the mixture thickens and becomes a paste, about 30-45 minutes.

Remove from heat and let the filling cool completely. Once cooled, divide into 12 equal portions and shape into small balls.

Prepare the Pastry Dough

In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.

Add the egg yolk and mix until well combined.

In a separate bowl, sift together the all-purpose flour, milk powder, and salt.

Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.

Divide the dough into 12 equal portions and shape each portion into a ball.

Assemble the Pineapple Cakes

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Flatten each dough ball into a disc and place a ball of pineapple filling in the center.

Wrap the dough around the filling, ensuring it is completely enclosed. Gently press the filled dough into a rectangular or square shape.

Place the shaped cakes on the prepared baking sheet.

Bake

Bake the pineapple cakes in the preheated oven for 20-25 minutes, or until the edges are lightly golden.

Remove from the oven and let the cakes cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serve

Once completely cooled, the pineapple cakes are ready to be enjoyed.