For the recipe you will need:
flour – 500g
butter – 100g
fine sugar – 85g
egg – 1 pc.
egg (yolk) – 1 pc.
fresh yeast – 30g
milk – 270 ml
olive oil – 1 tbsp.
cardamom – 2-3 pods
sea ​​salt – 1/2 tsp
For filling:

cottage cheese (soft homemade) – 300-400g
canned pineapple – 150g
yogurt or sour cream – 2 tbsp.
sea ​​salt – 1 pinch.
To make Pineapple Cheesecakes:

Mix flour with sugar, reserving some sugar and 1/2 teaspoon salt. Crumble the yeast, add to 250 ml of warm milk. Add the remaining sugar and stir until the yeast is completely dissolved. Open the cardamom pods, take out the seeds and grind them in a mortar. Pour milk with yeast into flour with sugar. Then add chopped cardamom, egg and mix. Melt the butter and pour into the dough, knead everything. The dough should be elastic and not stick to your hands.

Put the dough in a deep dish, greased with oil, and put in a warm place for proofing.

Combine cottage cheese with yogurt, salt and mix. Cut the pineapple into small pieces, add to the curd mass and mix again.

Divide the dough into pieces, form cakes. Line a baking sheet with baking paper. Put the cakes on paper, cover and leave to approach for 15 minutes. Make a well in the middle of each cake and spread the curd filling. Mix the yolk with the remaining milk and grease the edges of the cakes and the filling with the resulting mixture.

Place the baking sheet in a preheated oven at 180C for 20 minutes.