Keller Haze IPA Shortbread Pineapple Pastries

Chef Steven is an absolute ray of sunshine and he’s here to brighten your week with this light, crumbly pineapple pastry recipe featuring Sun King Brewery’s Keller Haze IPA.

Instructions

For the Shortbread:

  1. Add the sugar to the butter. Cream the butter and sugar until it becomes light and fluffy, which should resemble soft ice cream. Next, add the beaten egg and continue mixing until homogenous.
  2. Sieve the flour, cornstarch, milk powder, and salt, and add to the butter mixture. Mix until all the ingredients are combined.
  3. Keep it in the refrigerator for two hours, or until it is hardened.

For the Filling:

  1. Cook the pineapple puree, and Keller Haze over high heat initially, so that the pineapple juice will reduce quickly. When the pineapple paste is about to dry, reduce to low heat, and continue to simmer.
  2. Now add the sugar, lemon juice, and dark corn syrup, cook until almost dry. Shut of the heat and add the butter. Chill filling completely (about 1 hr) before using.

To Assemble:

  1. Roll out pastry to approximately 1/8th inch. Cut into 16 equal portions (you may also use a circle to cut out even pieces, re roll out any remaining dough) Transfer one portion of the filling to the center of each of the portions of dough.
  2. Fold the pastry to encase the filling inside. Put sesame seeds in bottom of molds (this will end up being the top of the cookies)
  3. Place the pineapple dough in the molds and lightly press the top so that the pastry takes the shape of the mold.

To Bake:

  1. Preheat the oven to 325°F.
  2. Place the molded pineapple cakes on a rack lined tray.
  3. Place pans in the middle rack of your oven, bake for 8-10 min, turn and bake again for 5-7 min or until golden brown. Cool completely before serving. Enjoy!

Recipe Credit

Culinary Director Steven Unrue has been a chef in Indiana for the past 13 years. He’s skilled craftsmanship in the culinary arts has allowed him to work at many great Indianapolis restaurants and private dining facilities. Learning and mastering food and beverage pairing has been a huge focus of Steven’s and is what led him to Sun King Brewery & Spirits.

As Culinary Director, Steven is currently building a database of paired recipes for all of Sun King Brewery’s variety of unique beers and handcrafted spirits. He is passionate about teaching other local chefs on how best to pair Sun King beer with their dishes. He aspires to educate not only the Sun King staff but all of Sun King’s fans with the knowledge of food and beer and why each style of beer pairs so well with various dishes.