Saturday, February 6, 2016
Pineapple Tart/Nastar Rolls
These are Pineapple Nastar Rolls, and you'll need a Nastar cookie mould for this recipe. Learn how to make them with my video tutorial, and Happy Baking.
I would like to take this opportunity to wish all my loyal readers who celebrates the Chinese Lunar New Year, Gung Hay Fatt Choy or Gong Xi Fa Cai! May this lunar new year of the monkey bring you an abundance of prosperity, happiness, and great health!
Note: Updated post with a video tutorial guide (Published on 1/29/13)
Pineapple Nastar Rolls
2 Large Ripe Pineapples, skin and cut into chunks
200 g to 300 g Sugar (adjust accordingly)
5 cm Cinnamon Stick
3 Pandan leaves, cleaned and knotted
60 g Golden Syrup or Maltose
Blend the pineapple chunks in a blender or a food processor or with a grater. Then pour into a sieve and drain off some of the juice.
Place the pineapple, sugar, cloves, cinnamon stick and Pandan leaves in a heavy bottom saucepan and cook over a low heat. Adjust the sugar accordingly. Stir frequently until the jams are slightly thick and add in the golden syrup. Then cook until the jam is thick and glossy. Remove from the heat and set aside to cool.
Then roll the pineapple jam into a small cherry sized balls. (about 10 grams) Refrigerate until ready to use.
250 g Unsalted Butter, softened
50 g Confectioner Sugar
1/2 tsp of Sea Salt
1 tsp Vanilla Extract
2 Large Egg Yolks
350 g All-Purpose Flour, sifted
50 g Corn Flour/Starch, sifted
2 Large Egg Yolks, lightly beaten for egg wash
Preheat the oven to 350˚F/180˚C and line baking tray with parchment paper.
In a large mixing bowl, combine the butter, sugar, egg yolk, vanilla paste and salt. With a wooden spoon or mixer, mix until they are well combined. Then mix in all the sifted flour, corn flour/starch, and knead lightly to form soft dough.
To shape the tarts - Push some dough through a Nastar mold into a long strip. Place a ball of pineapple jam, and roll up into a roll. Place all the rolls on a baking sheet lined with parchment paper, and brush with some beaten egg wash. Bake the rolls for about 18 to 20 minutes, or until golden in color.
Cool on the rack and store in airtight cookie jar.
Makes about 55 cookies