#Nastar Klasik / Indonesian classic pineapple tarts cookies

Resep dalam bhs Indonesia ada dibagian bawah

Selam everybody....Merhaba from Turkey.

Pineapple tarts cookies is one of Indonesian traditional (and some neighbouring countries) cookies that commonly made and serve during religious holiday such as Eid-el Fitr or christmas along with many other traditional cookies like; kaastengels, putri salju, pastel mini, Butter cokies or simple chocolate cookies and more. Check other cookies recipe on "COOKIES" category list.

But in my house, no need to wait until holiday season to have this melt in mouth yummy cookies. Me and family always have evening tea time just like other Turkish family~and it would be very nice to have some cookies with it, right?
So I always have jars full with some cookies and this pineapple tarts cookies (nastar) is almost never empty cause I love it so much!
With sweet slightly sour taste from homemade pineapple jam inside of melting yummy cookie dough, nothing can beat this favorite tarts till now.

Beside pineapple jam filling you can also fill this nastar with (homemade) apple jam, chocolate or even cheese!. Yep, with cheese, check my Cheesy Nastar here and you will surprise how sweet it is. For apple jam filling Nastar, check my previous post here.

Even you can vary this classic cookies in shape and taste. Like this Black Nastar here. Fancy their shape like a leaf in my post here, or just easy roll them up.

The perfect nastar for among Indonesian it should has "melt in your mouth" in texture, smooth and shiny at the outside, no obvious crack and smooth (^,^), just like mine! yaayy..!
The key to achieve that "perfection" is bake them at low temperature until they cooked/ done. So you need low oven temperature and relatively longer time. 
And to get perfect shiny outside, brush the cookies with thick yolks mixture and bring back to lower temperature oven until they are just golden and shiny dry.

The pineapple jam filling you should make it homemade since we need it very thick (no liquid at all) and shape-able. Mostly Indonesian use homemade pineapple jam filling rather than store bought due to that consistency matter I mentioned above and also it's about the taste. Personally I never make my nastar with store bought pineapple jam.

Making this cookies is like make a project. We must make the jam a day before we make a cookie. 
So, are you interesting making this cookie project? Believe me...it's very much worth to try. The cookies can stand in room temperature in airtight jar within 2 month, or more in refrigerator. But I doubt it would be stand that long (^,^)

Oke let's start our cookie project with homemade pineapple jam.

Pineapple jam filling:
- 2 (or 3 small) fresh pineapple. finely grated or process in food processor
- 200~300 g granulated sugar (or as your taste according the sweetness of your pineapple)
- 2 stick (5 cm each) cinnamon
- 2~4 cloves
~pinch of salt

How to make pineapple jam:
Put everything except sugar in medium pan, cook over medium heat until thick water almost dry. Add in sugar and continue to cook until it very thick and no liquid/pineapple juice at all, stir continuously. 
Let it completely cool and round it as big as marble shape. Set a side.

See this link how to make pineapple jam filling.

Homemade pineapple jam filling, shaped into small marble size

Now making the cookie dough.

Ingredients:
Make about 1,800 g (± 165 cookies)

• 250 g unsalted butter, soften at room temperature
• 250 g margarine, soften at room temperature
• 100 g powdered sugar
• 4 egg yolks (I use medium size, 72 g with shell)
• 700 g AP flour
• 4 tbsp (about 40 g) powdered milk

For spread over cookies:

• 3 egg yolks whisk with 1 tsp whole milk(*)

(*) I use 3 egg yolks whisk with 2 tsp oil and 3 tsp honey, beat all.

Nastar cookie dough

How to make:

1. Cream margarine, butter, powdered sugar and egg yolks just until combine. I use lowest speed handled mixer.
2. Sift in flour and milk powder, using wooden spoon gently mix until well blended.
3. Take a little dough (I weigh about 14 g each) , rounded and flatten on your palm, put prepared filling and rounded like a small ball. Arrange on cookies baking tray lined with baking paper. Make space ±2 cm each other.
4. Bake on preheated oven at 140°C for about 30 minutes. I bake at 130°C fan force about 35 minutes. Remove from oven, brush with yolks mixture and put bake again into oven and bake until shiny. I lower temperature at 110°C fan force and bake approximately 10 minutes or just until golden brown and dry.
5. Remove and allow to cool. Arrange in airtight jar.

Enjoy.

Bake not more than 140 to get smooth cookies without crack. This is before brushed with yolks

BAHASA INDONESIA

Resep nastar klasik isi selai nanas.

Fatmah Bahalwan

menjadi 125 cookies x 16 gr
Bahan kulit:

• 250 gr margarin
• 250 gr mentega
• 100 gr gula halus
• 4 btr kuning telur
• 700 gr tepung terigu
• 4 sdm susu bubuk fullcream

Bahan olesan:

3 btr kuning telur, kocok lepas dengan 1 sdt susu cair (saya pakai 3 kutel+2 sdt minyak goreng+3 sdt madu)

Cara membuat:

Kocok sebentar margarin, mentega, gula dan telur, cukup sampai tercampur saja.
Masukkan tepung terigu dan susu bubuk, aduk perlahan hingga tercampur rata.
Ambil sedikit adonan, bentuk bulat, isi dengan selai nanas. Susun diloyang tipis, beri jarak satu dengan yg lain.
Oven dengan suhu 140’C selama lebih kurang 30 menit. Keluarkan dari oven, poles dengan bahan polesan, oven lagi hingga kuning mengkilat.
Angkat, biarkan dingin. Susun dalam toples, tutup rapat.

Selai Nanas
Bahan:

• 4 bh nanas palembang, parut atau blender (saya gunakan 2 buah nanas uk besar)
• 200 gr gula pasir (saya pakai 200 gr)
• 1 sdt garam
• 1 potong kayu manis
• 2~3 batang cengkeh (optional, resep asli tidak pakai)

Cara membuat:
Masak nanas halus bersama airnya, garam dan kayu manis hingga kering. Tuang gula pasir, masak terus dengan api kecil hingga kering dan liat. Angkat.

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Check my other yummy recipes:

Speculaas butter cookies / Butter kukis dengan bumbu spekuk

My Kid's Favorite Chocolate Cookies

Nastar isi keju / Cheesy tarts cookies~melt in your mouth

Pandan Macarons with Coconut Cream filling #stepbystep

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