These rolls/tarts are shaped like a pineapple but instead of pineapple paste, I put in unseeded dates, for a change. 'Wong Lai', that's Cantonese for pineapple which literally means 'luck coming' is auspicious for the coming Chinese New Year which will fall on 3rd February, Thursday, and this year is the year of the Rabbit.
Pinch off some dough and roughly shape into a ball, flatten, place an seeded date in the centre and close up the dough. Press the edges and shape one end tapered. Snip with a pair of scissors on the front half of the tart. Insert a clove at the broad end to resemble a stalk. Brush on egg glaze.
Baked date rolls.
Pastry is adapted from my 'Nastar' post.
- 350 gm plain flour
- 50 gm cornflour
- 130 gm butter
- 100 gm margarine
- 60 gm icing sugar
- 2 egg yolks
- Unseeded dates
- 1/4 tsp salt
- 1 tsp vanilla essence
- Egg glaze - 1 whole egg , 1 egg yolk + a pinch of salt
- Sift together the flour, salt and cornflour, set aside.
- Cream butter and sugar till light.
- Add in the egg yolks, one at a time. Add in vanilla essence.
- Fold in sifted ingredients and mix into a firm dough.
- Pinch off some dough and roughly shape into a ball.
- Flatten the ball of dough and put in an unseeded date in the centre. Close up the dough and press the edges together. Using the finger and thumb, shape one end tapered.
- Using a pair of scissors, snip tiny 'v' shapes on the front half of the tart. Snip in rows.
- Insert a clove at the broad end, to resemble a stalk.
- Place rolls/tarts on greased or paper lined trays.
- Glaze and bake in a preheated oven @ 180 deg C for about 15 mins.
- Move to wire rack to cool.
I'm submitting this post to Aspiring Bakers #3 : My favourite CNY Cookie (Jan.2011)