Indonesia / Cakes & baking
Cookies with Pineapple Jam Filling (Nastar)
Nastar, or tananas, are pineapple jam-filled cookies. These are popular treats for Eid ul-Fitr and Christmas celebrations in Indonesia.
Ingredients
- pineapple2
- sugar, 1⅓ cups / 11 oz300 g
- cinnamon stick1
- margarine, 2 cups / 1.1 lb500 g
- all purpose flour, 3½ cups / 1.1 lb500 g
- egg yolks6
- sugar, 2 tablespoons1 oz
- vanilla powder5 g
- gouda cheese, or Cheddar; grated; ⅓ cup / 30 g1 oz
- egg yolks, beaten; for brushing tops2
- raisins, 15 g; for garnish1/2 oz
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 13 steps
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.
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.
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.
