Artic Vodka Recipe : Spiced-Spiked Pineapple Rolls

Monday 30 April 2012 | Posted by Kishi | Artic Vodka Recipe

For the filling:


1 can pineapple

80 gram sugar

1 clove

1 cinnamon stick

1 star anise

Sprig of rosemary

½ tsp orange or lemon zest

2 tbsp lemon (1) and orange juice (1)

¼ cup Artic vodka

1 tbsp all purpose flour



1. Open the can of pineapple. Discard the water. Grate pineapples till fine. You can use a food processor do grate it.

2. Strain the grated pineapple till dry or put it out on a paper towel

3. Let it simmer in a pan till the juice has dry up. Add sugar and, star anise, cinnamon stick and clove, rosemary, citrus zest, citrus juice and vodka.

4. Stir till the pineapple has thickened and dry.

5. Add flour. Continue to stir for about 10 minutes or until filling is dry.

6. Leave to cool and shape into oblong balls.


YOU MUST first roll the pineapple jam filling into balls, resembling a silkworm cocoon. Set aside on a plate in the refrigerator.


Pineapple Rolls 




150 grams butter

30 grams icing sugar

1 egg yolks

1/2 tsp Artic vodka (plain)


1 egg yolk + pinch of salt+ splash of milk: beat all this and use for glazing


Sift two times:

200 grams plain flour

30 grams corn flour




1. Cream butter and sugar together using an electric mixer until light. Beat in egg yolk until well combined. Add vodka and whisk until fluffy.

2. Fold in sifted dry ingredients (plain flour & corn flour) and mix to form dough. It should be a light crumbly shortbread texture.

3. Roll a tablespoonful of dough into a 5-7cm long tube in your palm, and then gently press down with index finger to flatten the dough into an oblong shape, around 0.5cm thickness and 3-4cm wide. You will get the hang of it after a few trials.

4. Place the rolled-out pineapple jam ball on the edge of the strip and roll the dough to wrap around it to form a small elongated roll. Place the roll on a greased baking tray. Repeat until all dough mixture and jam filling used up.

5. Preheat oven at 180°C. Use a fork and draw lines on top of the tarts. Brush the rolls with egg wash. Bake in the oven for 20 minutes or until golden brown. Cool on wire racks before storing in an airtight jar.

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