Nastar Cookies: Indonesian Pineapple Tarts That Melt In The Mouth

Name: Nastar Cookies: Indonesian Pineapple Tarts That Melt In The Mouth
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 40 cookies.
Ingredients: ¾ cup + 2 tbsp salted butter at room temperature; 2 cups cups plain flour/ all purpose flour; 2 egg yolks; 1 teaspoon vanilla extract; 1 tablespoon recipe for pineapple jam; Cloves optional

User Reviews

4.7

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
40 cookies.
Calories
81 kcal
Course
Dessert
Cuisine
Indonesian

Nastar Cookies: Indonesian Pineapple Tarts That Melt In The Mouth

Liam Rios

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Nastar is basically the rich buttery shortcrust pastry with homemade sweet pineapple jam as the filling.

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Ingredients

Servings

¾ cup + 2 tbsp salted butter at room temperature diced.
2 cups cups plain flour/ all purpose flour.
2 egg yolks lightly beaten.
1 teaspoon vanilla extract optional.
1 tablespoon recipe for pineapple jam.
Cloves optional.

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Instructions

Sieve the flour into a mixing bowl and add the diced butter.
Rub the butter and flour with your fingertips until they become like fine breadcrumbs. You can also use a food processor if you want to do it quickly. But take care not to process it for too long.
Add vanilla extract (if using) and quickly mix until the dough just comes together. Do not be tempted to knead it.
Preheat the oven at gas 4/ or 180° C/ 350° F temperature.
Prepare and line a few cookie baking trays.
Dust the work surface with a small amount of flour. Roll the dough into a 3 mm/ 0.12 inch thick.
Using a 5 cm/ 2 inches in diameter round cookie cutter, cut the rolled dough into circles.
Put about a teaspoon of pineapple jam onto each circle. And close and cover the jam with the pastry and roll it into a small round ball. Then place the ball dough on the tray.
Beat the other egg yolk and brush the cookie balls with this egg wash.
Insert one clove in every cookie.
Bake for about 20 minutes or until the cookies are golden in colour.

Notes

As much as you may get tempted, avoid trying to knead the dough. Because you don’t want to cause the gluten in the flour to rise and make the cookies hard.
Try your best to roll the dough out at uniform thickness. So the cookies will be cooked at the same time with the same quality of crumbliness.

Nutrition Information

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Serving 1g Calories 81kcal (4%) Carbohydrates 9g (3%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Cholesterol 20mg (7%) Sodium 33mg (1%) Sugar 1g (2%)