Peel, core, and finely grate the pineapples.

Combine grated pineapple, palm sugar, cinnamon sticks, split vanilla bean, and salt in a medium saucepan.

Cook over low heat, stirring, until the sugar has melted and the juice has thickened (about 45 minutes).

Ensure the mixture is very thick with no liquid at the bottom.

Transfer the pineapple mixture to a bowl, cover, and refrigerate overnight.

In an electric stand mixer fitted with the paddle attachment, cream together butter, confectioners' sugar, salt, whole egg, and egg yolk on medium speed until fluffy, scraping down the sides.

Sift flour and milk powder into the bowl.

Mix on low speed until the dough comes together.

Transfer the dough to plastic wrap, wrap tightly, and refrigerate overnight.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Unwrap the chilled dough and transfer to a lightly floured work surface.

Dust the dough with flour and roll to 1/8-inch thickness, rotating and flouring to prevent sticking.

Use a floured 3-inch round biscuit cutter to cut out circles.

Spoon 1 tablespoon of the pineapple filling in the center of each circle.

Fold the dough circle in half and pinch the edges together to seal.

Turn the package over so that the seam faces down and flatten slightly into a tangerine-like shape.

Repeat with the remaining dough circles.

Transfer to the baking sheet, setting pastries 2 inches apart.

Brush with the beaten egg yolks.

Stick a clove in the center of each package.

Bake until golden brown, with a slight crack, for about 15 to 18 minutes.

Cool and serve.

Store the pastries for up to two weeks in an airtight container.