Nastar (Pineapple jam cookies)

Nastar (Pineapple jam cookies)

Nastar (Pineapple jam cookies)

Nastar (Pineapple jam cookies)

This is a revised version of my previous Nastar recipe. A lovely friend of mine told me that she tried the recipe and she had difficulties making it and it didn't turn out as lovely. After few modifying attempts, am pretty much happy with this one I am about to write. I hope this version works well too for you guys who are brave enough to give my recipe a try. I really appreciate it and at the same time admire your bravery :D

Nastar is one of typical cookies that served on special occasions like Holy days. My mom serves it two times a year; on Ied Fitr and Christmas. I think its a very good way to make something small becomes memorable and sweet. I mean Nastar is simply a cookie filled with pineapple jam, there's nothing more to it. If my mom had served it everyday, Nastar surely won't end up as one of my favorite cookies. Am keeping it my mom's way; only bake the cookies on Ied Fitr and Christmas (and when I am going to potlucks and need to bring something to impress people, and on that rainy season to accompany my cup of tea, oh and last one when I feel nostalgic and miss home so much).. Pardon? this means I bake it every time?.. Well no, those occasions I mentioned are special, and Nastar is the cookie for those kind of occasions. This way I can't blame my weight gain on holiday seasons (it was that special occasions that made me this larger belly circumference). 

Anyway, back to the recipe. I make my own pineapple jam and I am using my old version of the jam recipe because it works. The only twists I added were only on the dough recipe. 

Pineapple Jam Ingredients:
1 ripe pineapple, peeled and cored
125 gr sugar (put more if you want a sweeter jam)
6 clove buds
1 cinnamon stick (you can use 1 Tsp cinnamon powder but I strongly recommend you to use the stick if available).

Cooking steps:

  1. Shred pineapple using cheese grater with big holes in a bowl (this will be a bit messy and juicy). The fresher your pineapple, the juicier it will be, which is just perfect!
  2. In a medium pan, stir in together the shredded pineapple along with its juice, sugar, cloves and cinnamon. Over medium heat (my stove button range from 1 to 10, I put on 5), bring the pineapple to boil then lower the temperature (I lowered it to 2) and cook until it caramelizes and thickens. Stir frequently to prevent it from sticking to the bottom of your pan. 
  3. Cooking down the pineapple into a jam will take 2 to 3 hours, depends on how juicy your pineapple was. Remove the jam from the heat just before it reaches your ideal consistency since it will thicken as it cools. 
  4.  Remove the cloves and cinnamon stick, and let the jam cools down. 
  5. Put baking sheet on a baking tray. Once the jam is cool enough, make a little balls from a teaspoon full of the jam and arrange it on the tray. Put it in the freezer for around an hour until its frozen. 
Nastar (Pineapple jam cookies)

Now while the jam is freezing off, lets start with the dough.

200 gr of butter, room temperature
50 gr of confectioner sugar
2 egg yolks
40 gr of powdered milk
280 gr of flour for pastries
20 gr of maizena

For egg wash:
3 egg yolks
1 tsp melted butter
Step: mix the egg yolks and melted butter together

36 clove buds

Cooking steps:
  1. Using an electric mixer, mix butter and sugar until it becomes a fluffy cream,
  2. Lower the speed and add the egg yolks, continue mixing until the egg yolks well blended,
  3. Add the rest of the ingredients bit by bit and continue mixing, 
  4. Don't over work it, once everything is well mixed and you end up with a nice textured dough, put the dough in the fridge for 10 to 15 minutes,
  5. Divide the dough into 36 small balls (around 18 grams each),
  6. Flatten the small dough ball into a thin disc and put a ball of frozen jam right in the middle, 
  7. Put the edges together by pinching it lightly, roll the filled dough between your hands gently just to shape it into a nice ball.
  8. Put your filled dough balls on a tray lined with parchment paper,
  9. Stick a bud of clove on the middle of each of your filled dough balls,
  10. Brush each filled dough balls with the egg wash, twice,
  11. Bake it in 300 F (150 C) for 15 minutes,
  12. Take it out and brush it twice with the egg wash and bake it again for another 15 minutes. 
  13.  Once it looks nice and golden, set aside to cool. I find it best to serve when its completely cool (like the next day),
  14. Serve it with a cup of tea or coffee.

Happy cooking!!


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