Sunday, July 3, 2011

Pineapple Nastar Rolls

Pineapple nastar roll! My favourite. I love nyonya pineapple tart as well. Both have a very different texture but both taste delicious to me. Last week my sister made some for me. She claimed that it is too much works in making pineapple tarts and very time consuming. A lot of effort put in but yield very little in return. Her pineapple nastar taste crumbly, buttery, and addictive. All of us in the family love it so much. My son ask me to make some for him. After calling my sister, she immediately email me the recipe.
These pineapple nastar rolls I made has a crumbly texture like shortbread. Filled with a mixture of sweet & sour taste of soft pineapple jam simply melt in mouth. I had actually tried out 3 shapes for the pastry. One made by using a nastar piping tip to pipe out the pastry with a long strip corrugated appearance. Another two just wrap the filling with pastry and shape into cube and round. All looks good to me.
Now get ready, take your seat, pop one in your mouth, and i am sure you just can’t stop and want more…piping out the long corrugated strips before wraping the fillings. Be generous with the fillings! egg wash before bakinghere comes the nastar rollsself made moulds for the taiwanese style pineapple golden cubesi think it will be nice to decorate the golden bricks with some almond flakes. So i did it :)




Pineapple Filling
Ingredients:
2 big pineapples, 100g rock sugar, 100g sugar, 4 clove, 1 cinnamon stick, 1 star anise, 1tbsp of lemon juice (Pls add more sugar if you feel it is too sour)

Method:




  1. Slice and cut pineapples into pieces. Put in the food processor to grate it.


  2. Strain the grated pineapple till dry.


  3. Put the grated pineapple in a heavy saucepan and cook until juice has dry up. Add rock sugar, sugar and the spices.


  4. Stir till the pineapple has thickened and dry. Add in the lemon juice.


  5. Continue cooking for another few minutes until filling is dry.


  6. Leave to cool and shape into small balls.

For Cookies:


Ingredients:


250g unsalted butter (at room temperature), 50g icing sugar, 2 egg yolks, 360g plain flour mixed with 2 tbsp corn flour (sifted), ¼ tsp salt


Methods:




  1. Preheat oven at 160°C. Line a baking tray with grease-proof paper.


  2. Cream butter and icing sugar until light.


  3. Beat in egg yolks, one at a time.


  4. Add in salt and beat until fluffy.


  5. Fold in sifted ingredients (divided into 2-3 times) and mix into a firm dough.


  6. Leave aside for 30 minutes.


  7. Put the dough into nastar piping tip, and then press out into a strip of 5cm length. (This part, i just piped out a long strip in order to make my life easier :)


  8. Place pineapple filing at one end and roll up the pastry, as in a Swiss roll, enough to enclose the jam. Do not overlap the pastry. Cut off the excess pastry.


  9. Put the rolls on the baking tray. Brush with egg wash.


  10. Bake in preheated oven for 15 minutes and turn the baking tray 180 ° and continue to bake for 2 minutes or until golden brown.

11 comments:

  1. AIYO,好美呢,下次我要学你,顶层放杏仁片:P

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  2. 看到你做的凤梨酥这样美,我好想吃 :P

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  3. Looks amazing Jane! You are one amazing home baker! Pineapple tarts reminds me of Chinese new year. It's one of those pastries I hope to be able to make in years to come. Sorry to ask as this may sound silly, but why is it called 'nastar'?

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  4. I feel like CNY just around the corner, hehehe..I don't usually make cookies during normal days except CNY..

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  5. yaya...me too...要过年了吗?haha...

    ReplyDelete
  6. I love the taiwanese pineapple cube, it makes me think of CNY, too. Thanks for your post.

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  7. This comment has been removed by the author.

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  8. 看到你做凤梨酥,就想起过年。 呵呵。

    Mould self made? 怎么做到的。哈

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  9. Jane,好久没有到你家来。。。你永远是最棒。。。好美的凤梨酥。。^_*

    ReplyDelete
  10. 鲸鱼,看见上面botak的不喜欢,所以就点缀一下,没想到有人会欣赏。

    Ann,谢谢你。

    shaz, tq for ur sweet comment. If not mistaken, kueh nastar name came fr Indonesia. They use this may be bcoz the piping tip is call nastar piping tip.

    Sonia, i like this and will bake this whenever pineapple is cheap & when i am too free. hehe...

    Sherleen, 是啊!不是要过马来年了么?哈哈。。

    Veronica, me too like the taiwanese style but i only made 5 coz lazy to make the moulds. I must buy the mould next time.

    hanushi, 做到来和吃到来就是了。mould 看这里做的http://tw.myblog.yahoo.com/carol-jay/article?mid=54470&next=54054&l=f&fid=39

    winnie, 谢谢你,得空记得来哦。

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  11. 原来 Mould 是这么做的,我都没想到。 谢谢你的无私分享。 :)

    ReplyDelete

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