custard Cookie With Chinese Custard
Custard cookie made of a buttery shortbread that melts in the mouth, filled with a smooth and creamy custard.
Melt In The Mouth Cookie With Custard Filling
Make Custard Cookies Instead Of Chinese Pineapple Tarts!
Today we will learn how to make custard filled cookies. These chinese new year cookies are filled with custard & are made of a buttery shortbread crust which makes it soft on the inside with a crispy crust that melts in the mouth, filled with a smooth and creamy custard. You may be familiar with the chinese pineapple tarts (凤梨酥) or chinese pineapple cookies. This is my twist on the traditional pineapple tart recipe for this years cny cookies.
Chinese Pineapple Cookies are a popular Chinese new year treat. The Pineapple Tarts are filled with sweet pineapple jam. Instead of filling mine with pineapple filling I filled mine with custard! If you’re not a big pineapple lover or looking for different options like me, the custard filling is a perfect substitute.
Let’s make these custard cookie treats for Chinese New year!
Scroll down to check out the ingredients needed for the Custard Cookie with step by step instructions!
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Custard Filled Cookies
Custard Cookie Ingredients
✿ 260 Grams Cake Flour
✿ 24 Grams Custard Powder
✿ 70 Grams Powdered Sugar
✿ 140 Grams Salted Butter
✿ 25 Grams Milk
✿ 25 Grams Egg
✿ Egg Wash (egg yolk+little milk)
✿ Custard Filling
Custard Cookie INSTRUCTIONS | Click here for the recipe video
Cookie Dough
Combine Ingredients For The Cookie Dough.
Prepare Custard Filling.
Assemble Cookie
Wrap Filling Inside Cookie.
Bake
Bake 325F | 18 -20 Min
To make the cookie dough sift all the dry ingredients. Add butter to the dry ingredients. Use your hands to mix the butter with the dry ingredients. Rub it in between your hands until crumbly.
Add the wet ingredients and knead it with your hand or spatula until a dough forms. Cover and set aside while we prepare the filling.
I made my custard filling a day ahead. For the filling - custard recipe click here.
Roll custard in a log. Cut in desired sizes or amounts.
Roll each custard in a ball.
*Use generous amount of flour to prevent sticking.
Repeat the same process for the dough. Amount of cookies depends on the size you’re making.
Flatten the cookie dough with your hands. Place the filling inside. Wrap the dough around the filling by pressing the custard in and pressing the dough around while you keep turning the cookie.
Optional: Use a back of a knife to press a pattern.
Brush cookie with egg wash (egg yolk + little milk)
Bake at 325F for 18 - 20 minutes.
Cool down on a cooling rack.
Enjoy! ✿◕ ‿ ◕✿
TIPS & NOTES
✿ For the filling - custard recipe click here.
✿ Best to make the custard a day ahead, so it will be easier to shape.
✿ If the dough is too dry or crumbly, add a little bit more butter.
✿ Feel free to use a food processor to make the cookie dough.
✿ Baking time and temperature are for small size custard cookies. If making bigger cookies baking time might differ.
Did you make this recipe?
If you made this recipe make a picture and hashtag #PYsKitchen or Tag me @PYS.kitchen. I would love to see your creations on instagram! ✿◕ ‿ ◕✿
Click here for the printable recipe! (Coming Soon)
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