Friday, February 3, 2017

Nastar Cookies / Pineapple Tart Cookies

2 times in a week I baked this cookies, first of all because the pineapple in store near by was crazy cheap .  Without hesitation I bought 5 of them, peel, granted and made pineapple jam since everyone loves eat bread with pineapple jam over the weekend.  Off course, I used some of them for my pineapple tart cookies .

Wanna try to make your own ? I adapted recipe from my blogger buddy, Annita..  thanks for the recipe dear ..

Nastar Cookies
350 gram unsalted butter, room temperature
100 gram sweet condensed milk
2 egg yolks
510 gram all purpose flour
Egg wash : 1 egg yolk + 2 tsp honey + 1 teaspoon milk

Direction :

Beat together butter and condensed milk until light and fluffy. Add egg, one and a time, beat until well mixed. Slowly add all purpose flour in batches into the mixture, beat until the dough becomes smooth, but not sticky. I find it easier if I just use my hand to incorporate the last batch of flour into the dough.

Scoop 10 gram of dough and make a round ball. Repeat until dough is used up.

Prepare 2 baking sheets, each lined with a parchment paper.

Flatten each dough, place the pineapple jam filling at the center, gather the edges of the dough and wrap the filling with the dough. Roll into a round ball, then place on prepared baking sheet. Repeat for the rest of dough and jam filling.

Mix egg yolk, honey and milk together to make the egg wash. Brush the top of cookies with egg wash.

Preheat oven to 300 Fahrenheit. Bake the cookies for 30-40 minutes until golden brown.
Let the cookies cool completely before storing them in nice looking jars.

Pineapple jam
1 ripe pineapple, flesh only
1 cinnamon stick (optional)
3 cloves (optional)
200 gram brown sugar, or to taste

Directions :
In a food processor/blender, puree pineapple. Transfer pineapple puree into a heavy bottom pot along with cinnamon stick, cloves, brown sugar .Turn on heat to medium and cook until boiling,

Reduce heat to a simmer and continue cooking until the jam is really thick. Add more sugar if needed. Near the end, be sure to stir and scrap frequently to prevent burning.

Transfer jam to a mixing bowl to cool. Keep in refrigerator . Make this pineapple jam ahead of time, and let in room temperature before you using it

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