Nastar Cookies: Indonesian Pineapple Tarts That Melt In The Mouth
Nastar is basically the rich buttery shortcrust pastry with homemade sweet pineapple jam as the filling.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 40 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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.
Instructions
- 1
Sieve the flour into a mixing bowl and add the diced butter.
- 2
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.
- 3
Add vanilla extract (if using) and quickly mix until the dough just comes together. Do not be tempted to knead it.
- 4
Preheat the oven at gas 4/ or 180° C/ 350° F temperature.
- 5
Prepare and line a few cookie baking trays.
- 6
Dust the work surface with a small amount of flour. Roll the dough into a 3 mm/ 0.12 inch thick.
- 7
Using a 5 cm/ 2 inches in diameter round cookie cutter, cut the rolled dough into circles.
- 8
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.
- 9
Beat the other egg yolk and brush the cookie balls with this egg wash.
- 10
Insert one clove in every cookie.
- 11
Bake for about 20 minutes or until the cookies are golden in colour.