Pineapple cakes

For the Pineapple Filling:

1. Prepare Pineapple:
   • If using fresh pineapple, peel, core, and dice it into small pieces.
2. Cook Pineapple:
   • In a saucepan, combine the diced pineapple, granulated sugar, and lemon juice. Cook over medium heat until the pineapple releases its juices.
3. Thicken Mixture:
   • In a small bowl, mix cornstarch with a little water to make a slurry. Stir the slurry into the pineapple mixture. Cook, stirring continuously, until the mixture thickens. Remove from heat and let it cool.

For the Pastry:

1. Prepare Pastry Dough:
   • In a large bowl, combine the flour and powdered sugar. Add the cold, cubed butter. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
2. Form Dough:
   • Gather the dough into a ball and flatten it into a disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
3. Assemble the Pineapple Cakes:
   • Preheat your oven to 350°F (175°C).
   • Roll out the chilled dough on a floured surface to about 1/8 inch thickness.
   • Cut the dough into circles using a round cookie cutter.

1. Fill and Seal:
   • Place a small amount of pineapple filling in the center of each pastry circle. Fold the dough over the filling, forming a half-moon shape, and press the edges to seal.
2. Brush with Egg Wash:
   • Brush the tops of the pineapple cakes with the egg wash for a golden finish.
3. Bake:
   • Place the filled pastries on a baking sheet and bake for 15-20 minutes or until the edges are golden brown.
4. Cool and Dust:
   • Allow the pineapple cakes to cool on a wire rack. Optionally, dust with powdered sugar before serving.

Enjoy these homemade pineapple cakes with a cup of tea or coffee. The combination of the sweet pineapple filling and the buttery, crumbly pastry makes for a delightful treat.