Nastar

Tried out this Nastar or Indonesian pineapple roll using a new cookie presser that I got a couple of months ago.



Demolished! Pastry is aromatic, crisp and crumbly.


Work in process.


This is the cookie presser that I used.


Ingredients:
90g butter (I used Golden Churn)
20g icing sugar
1 egg yolk (lightly beaten)
120g cake flour
45g corn starch

Pineapple filling (8g a piece)

Method:
1. Cream icing sugar and butter till fluffy.
2. Add in the yolk and cream till well-blended.
3. Mix in the sieved flour and corn starch.
4. Put dough into nastar mould to squeeze out the dough. Wrap in a piece of pineapple filling about 8g.
5. Egg wash the nastar and bake at 170C - 175C for about 15 - 20 minutes.

Notes:
If you find the dough a little dry, sprinkle some water on the dough till you get the correct texture.