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.
- Time
- 1¼ hours
- Yield
- 36
Ingredients
Jam
- 2 pineapples
- 300 g (1⅓ cups/11 oz) sugar
- 1 cinnamon stick
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
Method
- 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.