Cookies with Pineapple Jam Filling (Nastar)
Nastar are Indonesian pineapple jam cookies, traditionally baked for Eid ul-Fitr and Christmas. The jam is cooked down from fresh pineapple with cinnamon until it can be rolled into small balls, then sealed inside a rich dough of margarine, egg yolk and a little grated Gouda or Cheddar. The cheese adds a savory edge that keeps the sweet, tart filling from tasting flat. A raisin on top finishes each one.
Instructions
Peel and wash the pineapples, then blend the flesh into a purée. Pour it into a pan with the 300 g of sugar and the cinnamon stick, and stir over medium heat until the mixture is thick.
Taste the jam. If it is still sour, stir in more sugar to suit your taste. Let it cool until it is firm enough to roll into small marbles.
Beat the 6 egg yolks with the margarine and the 1 oz of sugar, then mix in the grated cheese. Add the flour and vanilla a little at a time until the mixture comes together as a dough.
Pinch off pieces of dough and roll them into balls slightly smaller than golf balls. Flatten each one a little, set a jam marble in the center, and fold the dough up around it. Pinch the seam closed and roll the cookie between your hands until it is round again.
Place the cookies on a parchment-lined baking sheet and press them down very slightly. Halve the raisins and set one piece on top of each cookie, then brush the cookies with the beaten egg yolk.
Bake for 30 minutes, until the cookies are golden yellow and cooked through.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
