Easiest Way to Prepare Perfect Nastar / Pineapple Cookies

Nastar / Pineapple Cookies. Read Customer Reviews & Find Best Sellers. Puree the pineapple with either food processor or blender (don't add any water). Boil pineapple puree with cinnamon, cloves, and brown sugar on medium heat.

Using a stand mixer, cream butter and confectioners' sugar on medium speed for several minutes until light and fluffy. Add the egg yolks, one at a time. Add the egg yolks, one at a time. You can cook Nastar / Pineapple Cookies using 16 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Nastar / Pineapple Cookies

1. Prepare of Pineapple jam.
2. It's 500 g of pineapple without peels.
3. Prepare 3 g of whole cloves *optional or adjust to taste.
4. Prepare 1 of cinnamon stick *optional or adjust to taste.
5. Prepare 150 g of granulated sugar.
6. Prepare of Cookie dough.
7. Prepare 37 g of unsalted butter.
8. It's 37 g of margarine.
9. It's 30 g of icing sugar.
10. Prepare 1 of large egg yolk.
11. It's 15 g of custard powder *can replace with cornstarch.
12. Prepare 120 g of all-purpose flour.
13. Prepare of Egg wash.
14. You need 1 of large egg yolk.
15. Prepare 15 ml (1 tbsp) of vegetable oil.
16. It's 5 ml (1 tsp) of sweetened condensed milk.

Add the vanilla and mix until combined. Nastar is basically the rich buttery shortcrust pastry with homemade sweet pineapple jam as the filling. And it is what you call Pineapple tarts in English. The difference is that pineapple tarts are shaped like mini pies.

Nastar / Pineapple Cookies instructions

1. Youtu.be/NjBp4b7dbPM.
2. Pineapple jam: Grate the pineapple or blend with a food processor. Transfer the shredded pineapple and its juice along with cinnamon stick and cloves into a heavy-bottom pan. Cook over medium heat and stir occasionally until the liquid is gone..
3. Add sugar and continue cooking until it has a thick jam consistency but with no liquid. Keep stirring towards the end so it does not burn..
4. Remove from the pan and cool it to room temperature. Cover and refrigerate for at least 30 minutes (up to a week). It will become easier to handle and less sticky..
5. Divide the pineapple jam evenly into 32 pieces (6g each). Roughly roll each into a ball. Refrigerate until needed..
6. Cookie dough: Using an electric mixer, cream the butter and margarine together for 1 minute on medium speed. Add sugar and beat for another minute just to combine..
7. Add egg yolk and mix briefly for 10 seconds. Then sieve the custard powder and flour into the bowl. Mix until it forms a uniform dough. If the dough feels sticky, add a little more flour (1 teaspoon at a time). Add butter if it's dry. It should be easily formed into a ball without crumbling or sticking..
8. Divide the dough into 32 pieces (8g each). Shape each into a ball..
9. Press the ball in between your palms to make a thin disk. Place 1 piece of pineapple jam on the center. Wrap it and pinch the edges closed. Roll it back into a ball and place on a baking sheet lined with parchment paper. Repeat with the rest..
10. Bake in a preheated oven at 300°F (150°C) for 30 minutes. Let cool completely on a wire rack before applying egg wash for the second bake..
11. Egg wash: Whisk together all of the ingredients to fully combine..
12. Brush each of the cookies with the egg wash. After the first coat has set, apply a second coat. These multiple coats will conceal any visible cracks and create a shiny yellow crust..
13. Return into the oven at 325°F (160°C) and bake for 10-15 minutes until slightly brown. Let cool then enjoy!.

While Kue Nastar is more like cookies and shaped in either small ball shape or crescent, etc. Transfer the shredded pineapple and its juice along with cinnamon stick and cloves into a heavy-bottom pan. Cook over medium heat and stir occasionally until the liquid is gone. Add sugar and continue cooking until it has a thick jam consistency but with no liquid. These pineapple cookies called Kue Nenas or Kue Nastar in Indonesian, is one of the most popular traditional sweets to celebrate the Chinese New Year.