凤梨酥
Taiwanese-style Pineapple Tarts

These pineapple tarts come straight out of the book, ‘Chinese Pastry School’, written by Yeo Min. The jam is made fresh from scratch, chopped using a knife rather than grating or pulsing in a food processor — so large, juicy chunks remain even as the fruit cooks down into a preserve. These are wrapped in a buttery crust (guaranteed more buttery than any other fenglisu you can find out there) and baked until nicely golden. The pastries are extremely delicate and will be individually wrapped.

Box of 10 for $48 | minimum of 5 boxes per order