Nastar / Mini Pineapple Tarts. Pineapple cookies are traditional treats in Indonesia and some of its neighboring countries. They are called "nastar", which is an abbreviation for pineapple tart in Indonesian language. These cookies are filled with spiced pineapple jam and they are popular for.
The cute cookies you see in the pictures are called Nastar cookies. Nastar (pineapple tarts) In the festivity of Chinese New Year, we decided to make a South East Asian delicacy known as nastar or pineapple tarts last week. Devouring the all time favourite nastarmade us feel at home, it was a tradition having these sweet delights at the beginning of each year. You can have Nastar / Mini Pineapple Tarts using 8 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Nastar / Mini Pineapple Tarts
- It’s 750 grams of butter or 600 grams of margarine + 150 gram butter.
- It’s 100 grams of shredded edam cheese.
- Prepare 200 grams of powdered sugar.
- You need 2 of egg yolks.
- Prepare 1 of egg yolk.
- You need as needed of Flour.
- You need of Egg yolks for brushing.
- You need of Pineapple jam for filling.
Pineapple Tarts (Nastar) Similar to the Taiwanese pineapple pastry, pineapple tarts are jam-filled bite-sized pastries. These pastries are soft and the crust melts in your mouth, very delicious along with the sweet pineapple taste. So when you bite into a pineapple tart, the first thing that hits you is that crumbly buttery cookie and it's nicely followed with Pineapple jam, which is like. Sweet It's tart, but it's not as tart as like a regular pineapple is a lot more mellow and a lot sweeter and it's just the combination of it.
Nastar / Mini Pineapple Tarts step by step
- Beat the eggs with the butter until pale, light and fluffy..
- Add in the flour, sugar and cheese lightly just until combine..
- Then add the flour. Not too much just enough until the dough can be shaped..
- Take about half a tablespoo of the pineapple jam and shape it into a ball. Make them as many as you want..
- Take more than half a tablespoon of the dough, shape into a ball then flatten it out. Take the pineapple jam ball. Put on the dough. Close the dough and shape into a ball..
- Do until everything is finished..
- Take a tray. Put the tarts on the tray that's been lined with some baking paper and butter..
- Brush them with some beaten egg yolks..
- Heat the oven at 180°c. Bake the tarts for about 15 minutes or until they are brown..
- Take them out. Cool completely and put inside an airtight container..
All just kinda works really well. Nastar Gulung – Rolled Pineapple Tart Glossy egg wash finish The icing on the cake, or in this case, the glossy golden crust on each cookie is achieved with an egg wash. To get that shiny golden color with smooth satiny finish, we need egg wash of egg yolks, and not at the start of the baking. Lightly beat together for egg wash: Pineapple tart is my absolute favorite Chinese New Year cookies and every year I try new recipes, or continue to update and improve my pineapple tarts recipe. One of the recipes I have always wanted to try is my friend's Indochine Kitchen Pineapple Rolls recipe , or "nastar ," in Indonesian/Malay language.
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