Instructions

• Prepare the pineapple filling: cut off the stalk, peel the pineapples and remove all eyes/divots. Slice the flesh and puree in a blender until smooth. Place the puree and the optional cloves in a nonstick pot.
• Cook the puree over medium heat, stirring frequently to prevent burning, until most of the liquid has evaporated and the mixture is noticeably reduced (this can take 15–30 minutes).
• When the puree is reduced and almost dry, add 1–1 1/2 cups sugar (adjust to taste) and 1 tablespoon lemon juice. Lower the heat to a gentle simmer and continue stirring until the filling turns golden and is very sticky. Remove and discard the cloves, transfer the filling to a bowl, and chill in the refrigerator for 30 minutes.
• Make the dough: in a large bowl, cream 3 sticks (350 g) butter and 3 1/2 oz (100 g) sweetened condensed milk until light and fluffy (2–3 minutes with a hand or stand mixer).
• Add the 2 egg yolks for the dough one at a time, beating well after each addition until fully incorporated.
• Gradually add 18 oz (510 g) all-purpose flour and mix gently until a soft dough forms and it no longer sticks to your hands. Do not overwork the dough.
• Prepare the egg wash: in a small bowl whisk together the 2 egg yolks reserved for the egg wash, 1/4 teaspoon condensed milk, and 1/2 teaspoon oil until smooth.
• Divide the dough and the chilled pineapple filling each into 100 equal portions. Roll each portion of filling into a small ball and each portion of dough into a ball.
• Assemble each cookie: flatten a dough ball in your palm, place one pineapple ball in the center, fold the dough edges up and around the filling to enclose it, pinch to seal, then gently roll into a smooth ball.
• Place the assembled cookies on baking sheets lined with parchment paper, leaving a little space between them.
• Use the back of a paring knife to make a criss-cross pattern on the top of each cookie. Brush the tops with the egg wash, then give them a second light brush of egg wash.
• Bake in a preheated oven at 330°F (165°C) for about 20–22 minutes, or until the cookies turn golden brown.
• Remove the cookies from the oven and transfer them to a wire rack to cool completely. Store cooled cookies in an airtight container.