Pastry Chef Pichet Ong of Spice Market and 66 –
New York, NY
Adapted by StarChefs
Just to clarify, there are no tangerines in this dessert, nor does
it look like a pie! In Singapore, this is a highly-prized gift for
Chinese New Year. Traditionally, people give away fresh tangerines,
a homonym for “gold” in Chinese. When Western-style
baked goods were introduced, this round turnover was created to
resemble the real thing, with its crackly orange egg yolk wash and
clever little clove garnish on top.
Yield: About 4 Dozen
- 2 pineapples, trimmed, peeled, cored, and finely diced
- 6 1/3 ounces (180 grams) palm sugar
- 2 cinnamon sticks
- 1/8 teaspoon salt
- 12 Tablespoons (180 grams) unsalted butter
- 10 Tablespoons (70 grams) confectioners’ sugar
- 1 teaspoon salt
- 1 egg
- 1 yolk
- 10 ½ ounces (300 grams) all-purpose flour, plus more
- 1 Tablespoon dried milk powder
- 2 egg yolks, beaten
- 8 whole cloves
For pineapple filling:
Put all of the ingredients for the filling into a medium saucepan
and set over low heat. Cook, stirring, until the sugar has melted
and the liquid has evaporated, about 45 minutes. When the mixture
is completely dry, transfer to a bowl, cover, and refrigerate overnight.
For pastry dough:
Place the butter, confectioners’ sugar, salt, and whole egg
in the bowl of an electric stand mixer fitted with the paddle attachment.
Cream together ingredients on medium speed until the sugar has dissolved,
scraping down the sides of the bowl. Sift the flour and milk powder
into the bowl. Mix just until the dough comes together. Transfer
the dough to a large piece of plastic wrap, wrap tightly, and refrigerate
Preheat oven to 350°F and line a baking sheet with parchment
paper. Unwrap the chilled dough and transfer to a lightly floured
work surface. Dust the dough with flour and roll to 1/8-inch thickness,
rotating and flouring occasionally to prevent sticking. Use a floured
3-inch round biscuit cutter to cut out 8 circles.
Spoon 1 Tablespoon of the pineapple filling in the center of each
circle. Fold the dough circle in half and pinch the edges together
to seal. Turn the package over so that the seam faces down and flatten
slightly into a tangerine-like shape. Repeat with the remaining
dough circles. Transfer to the baking sheet, setting patries 2-inches
apart. Brush with the beaten egg yolks, and stick a clove in the
center of each package. Bake until golden brown, about 12 minutes.
Cool and serve. The pastries may be kept for two weeks in an airtight
Don’t eat the clove! It is only a decorative touch and will
definitely ruin your tasting experience.
Be sure to roll the dough thinly. The dough’s primary purpose
is to encase the filling.