{"id":7225,"date":"2022-02-06T19:41:04","date_gmt":"2022-02-07T00:41:04","guid":{"rendered":"http:\/\/cookwithcatherine.com\/?p=7225"},"modified":"2022-02-06T19:41:06","modified_gmt":"2022-02-07T00:41:06","slug":"nastar","status":"publish","type":"post","link":"https:\/\/cookwithcatherine.com\/index.php\/2022\/02\/06\/nastar\/","title":{"rendered":"Nastar"},"content":{"rendered":"\n

What is Nastar? <\/h4>\n\n\n\n

Nastar is a small, bite size pastry filled with pineapple jam. You can find Nastar in Indonesia, Singapore and Malaysia. These bite size desserts are commonly served during Lunar New Year, Christmas or Eid. <\/p>\n\n\n

\n\t\t\t\t
\n\t\t\t\t\t\"Nastar\"\n\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t \n\t \t\n \t \t \n \t \t<\/SVG>\n\t \tPin<\/span>\n\t <\/a>\n\t <\/div>
\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Nastar <\/h2>Recipe by Catherine Ricardo<\/span>Course: Dessert<\/mark><\/span>Cuisine: Indonesian<\/mark><\/span>Difficulty: Medium<\/mark><\/span><\/div>
<\/span>Servings<\/span>

35<\/p>cookies<\/span><\/div>

<\/span>Prep time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

25<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • Dough<\/strong><\/li>
  • <\/span>

    1 cup + 2 tbsp butter \/\/ 250 gram high quality butter (Wisjman) <\/span><\/p><\/li>

  • <\/span>

    4 3\/4 tsp sugar \/\/ 20 gram sugar<\/span><\/p><\/li>

  • <\/span>

    1 tsp salt \/\/ 5 gram salt<\/span><\/p><\/li>

  • <\/span>

    5 gram confectioner sugar<\/span><\/p><\/li>

  • <\/span>

    2 egg yolks<\/span><\/p><\/li>

  • <\/span>

    1\/2 egg whites<\/span><\/p><\/li>

  • <\/span>

    1 cup all purpose flour \/\/ 220 gram all purpose flour<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup cake flour \/\/ 70 gram cake flour<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup cornstarch \/\/ 30 gram cornstarch
    <\/span><\/p><\/li>

  • <\/span>

    1\/3 dry milk powder \/\/ 50 gram dry milk powder <\/span><\/p><\/li>

  • Pineapple Jam <\/strong><\/li>
  • <\/span>

    2 lb pineapple \/\/ 1 kg pineapple<\/span><\/p><\/li>

  • <\/span>

    1 cup sugar \/\/ 110 gram sugar<\/span><\/p><\/li>

  • <\/span>

    5 – 6 cloves<\/span><\/p><\/li>

  • Egg Wash<\/strong><\/li>
  • <\/span>

    2 egg yolks<\/span><\/p><\/li>

  • <\/span>

    1 tsp oil<\/span><\/p><\/li>

  • <\/span>

    1 – 2 tbsp water<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Dough<\/strong><\/li>
    • Preheat oven to 340\u00b0 F.<\/li>
    • In a stand mixer, beat butter, sugar, egg yolks and egg whites until white and fluffy.<\/li>
    • Sift all purpose flour, cake flour, cornstarch and dry milk powder until combined and slowly add the dry ingredients to the wet batter. Mix until combined and shape the dough into a ball. <\/li>
    • Divide the dough into 30 – 35 equal pieces. Roll and shape it into balls and flatten each in to a 2 inch circle. Place the pineapple filling in the center, pinch the edges to seal and roll it into a ball. Place the balls onto baking sheets lined with parchment paper. <\/li>
    • Bake the balls into the oven for 15 minutes or until 3\/4 of the way cooked.<\/li>
    • Take the partially cooked tarts out of the oven and wait for 1 – 2 minutes for them to cool down before brushing each with the egg wash. <\/li>
    • Set your oven to low broil and put the tarts back to the oven and bake until they turn golden brown.<\/li>
    • Let the tarts cool on the baking sheets for about 5 minutes before removing them to a cooling rack and letting them cool down completely. <\/li><\/ul><\/div>