Cream the butter and condensed milk until light and fluffy. Add in the egg yolk one at a time, and beat until well combined. Mix in the flour slowly to form the pastry dough. The dough is ready when it no longer sticks to your hands.
Prepare the egg wash by mixing all the ingredients together in a small bowl.
Divide the pineapple filling and dough into 40 portions. Roll them both into balls. To wrap, use your palms to roll each dough and then flatten it.
Add a pineapple ball in the middle and fold the edges of the dough up to cover the filling.
Finish it off by rolling it into a round ball.
Place the pineapple cookie on a baking sheet lined with parchment paper.
Brush the top of the cookie with the egg wash, twice. Repeat the same until all ingredients are used up.
Bake in a preheated oven at 165°C for about 20-22 minutes or until they turn golden brown. Transfer them out and cool on a wire crack before storing in an airtight container.
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