Spiced Pineapple handpies are yummy flaky pockets filled with pineapple compote. Addition of spices gives the pineapple a fanatstic kick enhancing its flavour and aroma to the fullest. Sweet tarts and handpies are something which I can relish anytime anywhere, the flaky melt in mouth pastry makes me feel heaven at the first bite itself. And pineapple had always been a first choice for me to mingle it with pastry whene ever I feel or want to fulfill my sweet greeds, as I am a hard core pineapple fan. You can incorporate any of your favourite fruit for the hand pies. Initially, when I started blogging, I made Plum cinnamon handpies which was a great hit, it gave me immense pleasure to see my beautiful family smiling with glee and relishing it. And, the same happened each time whenever I made handpies, so was with this. I have aways been on tart baking spree as this is one thing that uplifts my mood when sinful baking aroma is filled all over my house. Although I hadn’t been regular in posting the amazing tart/pies recipes here which I mostly make as they are finished in no time and yes that has been only for my family 😉
Enough of talks now 🙂
Now let’s go through how to make this simply gorgeous spiced flavourful pineapple handpies. Not only as a great a munchie for snacks or tea time, but these beauty biscuits also makes and awesome picnic food or party food for kids. Get your hands on it and make your kids happy by treating them this handpies
2 cups, flour
¾ cup, butter, at room temperature
1/3 cup, confectioners sugar
1¼ cup, pineapple, chopped
½ cup, brown sugar
1 nos, star anise
½ inch, cinnamon stick
2 nos, cloves
¼ cup, water
½ tsp, lemon zest
juice of ½ lemon
In a pan, add all the ingredients mentioned under the “For Filling”.
Bring the mixture to a boil.
Simmer until it reaches thick chunky jam consistency. Take it off the heat and cool it completely. Keep it aside.
Mix the butter, sugar, and all-purpose flour with the fingers until mixture resembles coarse crumbs. Some may be the size of a pea.
Then transfer mixture on work surface and knead very gently to bring them together to form a ball (Don’t knead it too much with your palm)
Wrap the crust dough in plastic wrap and refrigerate it for 1 hour.
Take the crust dough and roll it on a parchment paper into a 14×14 inch square with a thickness of ¼ inch.Now cut the pastry of desired shapes around 2.5-3 inches each
Keep these pieces on a tray and refrigerate it for another hour.
Preheat the oven at 180 degrees centigrade.
Take out the pieces, put ¾-1 tsp of the filling in the center of one piece. Cover it with another piece.
Press the edges gently with a fork so the two pieces get sealed. Arrange each pie on the baking tray.
Prick at the center from top using a fork. Brush with milk on top and sprinkle some sugar on it.
Bake it for 12 to 15 mins or till golden brown.
Cool on wire rack