Hi, I’m Kate. Today, I will show you a way to make nastar / pineapple cookies recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Nastar / Pineapple Cookies Recipe
Nastar / Pineapple Cookies is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Nastar / Pineapple Cookies is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have nastar / pineapple cookies using 16 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Nastar / Pineapple Cookies:
- Make ready Pineapple jam
- Make ready 500 g pineapple without peels
- Get 3 g whole cloves *optional or adjust to taste
- Get 1 cinnamon stick *optional or adjust to taste
- Take 150 g granulated sugar
- Prepare Cookie dough
- Get 37 g unsalted butter
- Take 37 g margarine
- Prepare 30 g icing sugar
- Take 1 large egg yolk
- Get 15 g custard powder *can replace with cornstarch
- Make ready 120 g all-purpose flour
- Get Egg wash
- Prepare 1 large egg yolk
- Take 15 ml (1 tbsp) vegetable oil
- Prepare 5 ml (1 tsp) sweetened condensed milk
Instructions to make Nastar / Pineapple Cookies:
- Youtu.be/NjBp4b7dbPM
- Pineapple jam: Grate the pineapple or blend with a food processor. Transfer the shredded pineapple and its juice along with cinnamon stick and cloves into a heavy-bottom pan. Cook over medium heat and stir occasionally until the liquid is gone.
- Add sugar and continue cooking until it has a thick jam consistency but with no liquid. Keep stirring towards the end so it does not burn.
- Remove from the pan and cool it to room temperature. Cover and refrigerate for at least 30 minutes (up to a week). It will become easier to handle and less sticky.
- Divide the pineapple jam evenly into 32 pieces (6g each). Roughly roll each into a ball. Refrigerate until needed.
- Cookie dough: Using an electric mixer, cream the butter and margarine together for 1 minute on medium speed. Add sugar and beat for another minute just to combine.
- Add egg yolk and mix briefly for 10 seconds. Then sieve the custard powder and flour into the bowl. Mix until it forms a uniform dough. If the dough feels sticky, add a little more flour (1 teaspoon at a time). Add butter if it’s dry. It should be easily formed into a ball without cbling or sticking.
- Divide the dough into 32 pieces (8g each). Shape each into a ball.
- Press the ball in between your palms to make a thin disk. Place 1 piece of pineapple jam on the center. Wrap it and pinch the edges closed. Roll it back into a ball and place on a baking sheet lined with parchment paper. Repeat with the rest.
- Bake in a preheated oven at 300°F (150°C) for 30 minutes. Let cool completely on a wire rack before applying egg wash for the second bake.
- Egg wash: Whisk together all of the ingredients to fully combine.
- Brush each of the cookies with the egg wash. After the first coat has set, apply a second coat. These multiple coats will conceal any visible cracks and create a shiny yellow crust.
- Return into the oven at 325°F (160°C) and bake for 10-15 minutes until slightly brown. Let cool then enjoy!
So that’s going to wrap this up with this exceptional dish nastar / pineapple cookies recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
