Pineapple Rolls (Nastar)

Name: Pineapple Rolls (Nastar)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 people
Ingredients: 4.5 lbs (2kg) pineapple; 21 oz (600g) sugar; 3 cloves; 5 cm (2 inches) cinnamon stick; 10 oz (¼oz) all-purpose flour; 1.5 oz (45g) confectioners' sugar; 1.5 oz (45g) milk powder for baking; 0.5 oz (15g) cornstarch; 7 oz (200g) unsalted butter; 2 egg yolks; 3 egg yolks; 1/4 teaspoon condensed milk

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Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
4 people
Calories
638 kcal
Course
Dessert
Cuisine
International

Pineapple Rolls (Nastar)

Kelsey Carr

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Pineapple Rolls - amazing pastry filled with pineapple jam, a must-have for Lunar New Year in Southeast Asia.

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Ingredients

Servings

Pineapple Jam

4.5 lbs (2kg) pineapple
21 oz (600g) sugar
3 cloves
5 cm (2 inches) cinnamon stick

Pastry Dough

10 oz (¼oz) all-purpose flour
1.5 oz (45g) confectioners' sugar powdered sugar
1.5 oz (45g) milk powder for baking
0.5 oz (15g) cornstarch
7 oz (200g) unsalted butter at room temperature
2 egg yolks

Egg Wash

3 egg yolks
1/4 teaspoon condensed milk

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Instructions

Using an electric blender, blend the pineapple for about 10 seconds, or until smooth while still retaining a slight texture. Transfer the pineapple to a non-stick pot.
Add the sugar, cloves, and cinnamon stick to a pot and cook the pineapple over medium to low heat for a few hours, stirring continuously, until the liquid evaporates and a golden jam forms. (Using a non-stick pot will prevent burning.) Turn off the heat, spread the jam, and let it cool. You can prepare the jam a day in advance and store it in the fridge.
Sift the flour, sugar, milk powder, and corn flour twice. Using a stand mixer (or a hand mixer), cream the butter and sugar until well combined, light, and fluffy. Add the egg yolks one at a time, continuing to beat well after each addition. Gradually add the flour mixture and beat on low speed using the paddle attachment until everything is well combined.
Work with 50g (about 1¾ oz.) of pastry dough at a time. Roll the dough between two sheets of plastic to form a thin layer (refer to Indochine Kitchen for a step-by-step picture guide). Pipe the pineapple jam on top of the dough, then roll the dough to completely encase the jam.
Use a pair of scissors to cut the dough into 4 cm (1.5 inch) long rolls. Arrange the pineapple rolls on a baking sheet lined with parchment paper.
At this point, preheat the oven to 150°C (300°F). Combine the egg wash ingredients until well mixed. Brush the tops of the pineapple rolls with the egg wash mixture twice using a small pastry brush. Bake in the preheated oven until golden, about 15-20 minutes. Let the rolls cool, then store them in airtight containers.

Notes

You can use this recipe to make the pineapple tarts to the shapes you want, instead of the pineapple rolls in this recipe.

Nutrition Information

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Serving 4people Calories 638kcal (32%) Carbohydrates 291g (97%) Protein 16g (32%) Fat 50g (77%) Saturated Fat 29g (145%) Cholesterol 361mg (120%) Sodium 62mg (3%) Fiber 9g (36%) Sugar 215g (430%)