Feng Li Su - Taiwanese Pineapple Pastries

Filling:
1 pineapple, peeled, cored, and roughly chopped
1/4 c of water

Simmer pineapple and water slowly until the liquid is gone - it will take several hours. Cool and refrigerate until use.  Makes about a cup -- you will use all of it for the pastry recipe below.


Crust:  
1 c butter
1/4 c confectioner's sugar
2 eggs
1/2 t vanilla
2 1/2 c cake flour
1/4 corn starch
1/4 t salt

Pre heat oven to 325.  Cream butter and sugar.  Add eggs and vanilla.  Mix remaining ingredients together and add to butter mixture.  Chill the dough a 1/2 hour.  Pinch off 1" balls, roll each out and put a little spoonful of filling in each, pinch together to close the dough around the filling.  The traditional shape is a square.  Bake on parchment for 20-25 minutes, until the bottoms brown.