Recipe of Quick Nastar / Pineapple Cookies

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, nastar / pineapple cookies. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Nastar / Pineapple Cookies is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Nastar / Pineapple Cookies is something which I have loved my entire life.

To get started with this 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 can achieve it.

The ingredients needed to make Nastar / Pineapple Cookies:

1. Get Pineapple jam
2. Prepare 500 g pineapple without peels
3. Take 3 g whole cloves *optional or adjust to taste
4. Make ready 1 cinnamon stick *optional or adjust to taste
5. Make ready 150 g granulated sugar
6. Get Cookie dough
7. Prepare 37 g unsalted butter
8. Take 37 g margarine
9. Prepare 30 g icing sugar
10. Make ready 1 large egg yolk
11. Prepare 15 g custard powder *can replace with cornstarch
12. Make ready 120 g all-purpose flour
13. Take Egg wash
14. Prepare 1 large egg yolk
15. Prepare 15 ml (1 tbsp) vegetable oil
16. Make ready 5 ml (1 tsp) sweetened condensed milk

Instructions to make Nastar / Pineapple Cookies:

1. Youtu.be/NjBp4b7dbPM
2. 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.
3. 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.
4. 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.
5. Divide the pineapple jam evenly into 32 pieces (6g each). Roughly roll each into a ball. Refrigerate until needed.
6. 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.
7. 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 crumbling or sticking.
8. Divide the dough into 32 pieces (8g each). Shape each into a ball.
9. 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.
10. 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.
11. Egg wash: Whisk together all of the ingredients to fully combine.
12. 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.
13. 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 for this exceptional food nastar / pineapple cookies recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!