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1
To make the filling, put the drained pineapple in a food processor and pulse 10 to 15 times to achieve an even, finely chopped texture.
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2
Transfer to a small saucepan and add the reserved juice, sugar, star anise, cinnamon stick, cloves, and salt.
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3
Bring to a boil over medium-high heat, stirring frequently, and taste.
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4
If needed, add extra sugar for a tangysweet balance.
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5
Decrease the heat to medium-low and gently simmer, stirring occasionally, for about 1 3/4 hours total, or until nearly all the liquid has evaporated and the thickened mixture has darkened to an amber-orange color.
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6
During the last 30 minutes, stir more often to prevent scorching.
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7
Stir the finished jam; it should hold its shape with just a bit of liquid bubbling at the bottom.
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8
Remove the cinnamon stick, star anise, and cloves.
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9
Transfer to a bowl and set aside for about 2 hours to cool and firm up.
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10
Cover and refrigerate up to a week.
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11
The jam can be used chilled.
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12
To make the dough, sift together the flour, cornstarch, salt, and annatto.
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13
Set aside.
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14
Use an electric mixer to cream together the butter and confectioners sugar until light and fluffy.
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15
Add the whole egg and egg yolk and vanilla, then beat to blend well.
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16
Use a spatula or wooden spoon to mix in the flour mixture, one-third at a time, to create a somewhat sticky dough.
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17
The mixture will seem dry at first, but keep stirring and folding to moisten the flour and bring it together into a rough mass that is soft like marzipan.
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18
Transfer the dough to a work surface, press it into a ball, and then pat into a 1-inch-thick disk.
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19
Wrap in plastic wrap and chill for 1 hour to firm up, or refrigerate for up to 2 days, letting the dough sit out at room temperature for about 1 hour to become malleable.
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20
Line 2 baking sheets with parchment paper.
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21
Unwrap the dough and put it on a lightly floured work surface.
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22
Cut it in half; cover one-half and keep it chilled while you work with the other half.
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23
Gently squeeze on the dough to elongate it and then roll it into a 1-inch-thick log.
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24
Use a knife to cut the log into 16 pieces.
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25
(Quarter the log first to easily cut even-size pieces.
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26
The tapered end pieces should be cut a little longer than the others.)
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27
Use an Asian dowel-style rolling pin to roll each piece of dough into a 3 to 3 1/4-inch-diameter circle.
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28
As with many dumpling wrappers, these should be thicker in the middle than at the edges.
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29
Apply more pressure with your rolling pin on the outer 1/2-inch border to achieve a thin rim.
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30
(For guidance on rolling, see Forming Wrappers from Basic Dumpling Dough, step 5, page 24.)
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31
To assemble the pastries, hold a wrapper in one hand and use a bamboo dumpling spatula, dinner knife, or spoon to place a scant 1 1/2 teaspoons of jam at the center.
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32
Smooth and tap the jam into an egg yolk shape, keeping about 1/2 to 3/4 inch of wrapper clear on all sides.
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33
To enclose the jam, choose a spot on the wrapper rim, say at 3 oclock, and fold the wrapper rim toward the center.
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34
Keep working around the rim to fold in more of the wrapper, gently pinching and pressing the dough together as you go.
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35
You will naturally create small pleats.
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36
When all the dough has been folded inward, the jam should be sealed up or nearly sealed up.
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37
Use your fingers to lightly pinch or push the dough to cover up any openings.
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38
Cup the pastry in your hands and gently roll it around to form a smooth ball.
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39
If any holes appear, nudge a bit of dough or pinch off a tiny amount from the bottom to patch.
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40
Place the pastry, pleated side down, on the prepared baking sheet.
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41
Repeat with the remaining dough, spacing the pastries 2 inches apart on the baking sheet, before working on the other half of dough.
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42
Before baking, chill the pastries for 15 minutes.
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43
Meanwhile, position a rack in the middle of the oven and preheat to 350F.
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44
Brush the pastries with egg yolk and stick a clove, ball end down, in the center of each one.
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45
Bake for 24 to 26 minutes, until golden.
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46
Remove from the oven and cool completely on a rack.
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47
During cooling, the pastries darken a tad, cracks shrink, and leaking jam dries.
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48
Serve or store in an airtight container.
