This is a very popular traditional Taiwanese dessert (???, pronounced Feng Li Su) with a really yummy flaky pastry encased with a thick, not-too-sweet pineapple filling. Pineapple in Taiwanese or Hokkien means 'prosperous and thriving', they are therefore often given as a part of an engagement gifts, or simply as well-wishing presents around lunar Chinese New Year.
PastryFilling

80 g Shortening
70 g Butter, unsalted
60 g Powdered sugar
1 Egg
1 Egg yolk
320 g Pastry flour
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1/4 tsp Baking soda
25 g Water

2 can / 1000 g Pineapple, diced
200 g Caster sugar

Drain pineapple well.Crush with a blender and place them in a skillet. Using medium heat, cook the drained crushed pineapple and sugar until most liquid has evaporated, and the filling turned golden. Stirring constantly using a wooden spoon to avoid burning. Set aside to cool.
Beat shortening, butter and powdered sugar in a mixer until it turns light in color and fluffy. Gradually beat in whole egg and yolk until well combined. Sift in the flour and fold until just combined. Dissolve baking soda in the water and blend with the the mixture.

Line baking trays with parchment paper. Divide the pastry dough and pineapple filling each into 28 equal rounds. Line work surface with large sheet of plastic wrap. Place and flatten the pastry dough on the plastic wrap with the palms and put the pineapple filling in the middle. and use the dough to cover the filling. Arrange it into moulds of y...