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Cookies with Pineapple Jam Filling (Nastar)
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Indonesia
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4541028
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
Jam
- 2 pineapples
- 300 g (1⅓ cups/11 oz) sugar
- 1 cinnamon stick
Directions
Cookie
- 500 g (2 cups/1.1 lb) margarine
- 500 g (3½ cups/1.1 lb) all-purpose flour
- 6 egg yolks
- 1 oz (2 tablespoons) sugar
- 5 g vanilla powder
- 1 oz (⅓ cup/30 g) grated Gouda or Cheddar cheese
- 2 beaten egg yolks, for brushing the top of the cookies
- ½ oz (15 g) raisins for garnish
Jam
- Peel pineapple, wash, and blend into a purée.
- Put pineapple purée in a pan, add sugar and cinnamon, and stir over medium heat until thick.
- If the jam still tastes sour, add more sugar to taste.
- Let cool until thick enough to roll into small marbles.
Dough
- Beat the 6 egg yolks with margarine and sugar.
- Mix in the grated cheese.
- Add flour and vanilla little by little to make a dough.
Assembly
- Pinch off pieces of dough, and roll into balls a little smaller than golf balls.
- Flatten each piece of dough slightly, and place a pineapple jam marble on the cookie. Fold the dough around the jam enclose it, and pinch to seal the cookie. Roll it between your hands until round again.
- Place the cookies on a parchment-lined baking sheet, flattening them very slightly.
- Halve raisins, then put on top of the cookies.
- Brush the cookies with beaten egg yolk.
- Bake in oven for 30 minutes or until golden yellow and cooked through.