Cooking with Sun King: Shortbread Pineapple Pastries ft Keller Haze IPA

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative with similar fat content.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

pineapple jam

🥗Healthier: homemade pineapple preserves

💰Cheaper: canned pineapple

Homemade preserves can be made with less sugar.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Cream together unsalted butter and granulated sugar until light and fluffy.

Add two pasture-raised egg yolks and mix until homogenous and fluffy.

Add a pinch of salt, cornstarch, milk powder, cake flour, and all-purpose flour to the mixture and mix until a shaggy mixture forms.

Wrap the dough in plastic wrap and refrigerate for 1-2 hours or until firm.

Prepare the pineapple filling by pureeing one whole pineapple in a food processor.

Add 4 ounces of Keller Haze beer, granulated sugar, lemon juice, and dark corn syrup to the pineapple puree and reduce until it becomes a thick jam.

Add 10 grams of butter to the filling to finish it off.

Roll out the chilled pastry dough into six pieces and fill each piece with a heaping tablespoon of pineapple jam.

Fold the sides of the dough over the filling and tuck the edges in.

Sprinkle sesame seeds in the silicone mold before placing the filled dough inside.

Bake at 325°F for 8-10 minutes, turning halfway through, until golden brown.

Let cool in the mold before removing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens