Pineapple Jam

1. Puree chopped pineapple in a blender until finely chopped, but still slightly chunky. 

2. In a wok or large pot, combine pineapple puree, star anise, cinnamon stick and knotted pandan leaves. Cook over high heat until it begins to bubble, then reduce to medium heat and stir occasionally.  

3. Continue cooking until it starts to deepen in color and becomes almost dry (this can take 20-40 minutes).  

4. Reduce to low heat and add sugar and stir until melted. Continue stirring while cooking so sugar doesn’t burn.  

5. Cook until the jam caramelizes and becomes thick, around 10-20 minutes. You should be able to see the bottom of the pot when you stir the jam. 

6. Remove from heat and let cool. It will thicken up slightly. Remove pandan leaves and spices. Jam can be made a few days ahead and stored in the fridge. 

Pastry 

1. In a food processor (or use a dough cutter), pulse the flour, powdered sugar and salt a few times.  

2. Add in cubed cream cheese and butter. Pulse just until coarse crumbs form and dough comes together in big clumps.  

3. Take the dough out of the food processor and knead it slightly, just enough to bring it together. Do not overwork it! The less the dough is handled, the flakier the pastry.  

4. Divide dough into two parts. Wrap each section in plastic wrap. Refrigerate for four hours or overnight. 

 How to Assemble

1. Line a large baking sheet with parchment paper. Stack the lined baking sheet on top of another baking sheet to prevent the rugelach from burning on the bottom. 

2. Divide one disk of dough in half. Roll one half of dough onto a work surface dusted with powdered sugar.  

3. Dust rolling pin with powdered sugar and roll dough into a circle that is 1/8-inch thick and about 8-9 inches in diameter. Dough will be quite sticky. The edges of the dough do not need to look perfect, since they will be rolled up and won’t be seen. 

4. Spread about 2-3 tablespoons of pineapple jam evenly over top of dough.  

5. Using a pizza cutter or knife, cut dough into four equal wedges. Cut each wedge in half, then half again, for a total of 16 wedges. (If making larger cookies, only cut into eight wedges.)  

6. Starting from the outer, wider edge, roll wedge in on itself until you reach the center. If the dough is sticking to your fingers while rolling, dip your fingers in powdered sugar before rolling.  

7. Place cookies on prepared baking sheets 1/2-inch apart, making sure the points are tucked under the base of the cookie. Refrigerate cookies for about 30 minutes before baking. Scrape work surface clean so there isn’t sticky residue from the previous dough and filling. Repeat process with remaining dough and filling. 

8. Preheat oven to 350°F. Mix together egg and splash of milk to make egg wash. Take the cookies out of the fridge and brush the tops with egg wash and sprinkle with sugar. Bake until golden brown, checking after 15 minutes. It may take up to 25 minutes. 

9. Remove cookies from baking tray immediately after baking so the jam doesn’t stick to the baking tray. Let cookies cool on a wire rack. Dust with powdered sugar before serving. Serve at room temperature. (Cookies can be stored in an airtight container for up to one week. They also freeze well.)