Tag Archives: Nastar

Nastar Gulung – Rolled Pineapple Tart Recipe

Every year when Chinese New Year approaches, most Chinese families will start with the huge task of preparing mountainous amount of baked goods. The most ubiquitous among these baked goods is definitely pineapple tarts.

There are endless variation of tart crust among individual families. After so many years and testing so many different crust recipes, I consider this my favorite tart curst.

It has plenty of grated parmesan for the cheese lover in me, with minimal to non-existent expansion while baked so they retain their shape really well, and best of all, they simply melt in your mouth.

Nastar Gulung – Rolled Pineapple Tart

Pineapple jam filling

My usual game plan is a two-day process. The first day I simply prepare the pineapple jam filling and let them chill in the fridge overnight so I can be extra sure it will be completely chilled when I shape my cookies. Chilled filling makes the shaping process so much easier.

You can use fresh pineapple, or you can use a can of crushed pineapple. Both works well, so if you want to save time and money, the canned pineapple is really not a bad option at all.

One note for those who has never make this before, just be extra sure to make your jam filling extra dry and extra stiff. This is not jam for your morning toast, you need the jam to be extra thick paste. Imagine the thickness where you can shape the jam and it stays like that.

Make a double batch of filling

If you love to really stuff your nastar with pineapple jam filling, feel free to make a double batch of the pineapple filling. This recipe is intended for people who love a more balanced tart:filling ratio.

Nastar Gulung - Rolled Pineapple Tart

Nastar Gulung – Rolled Pineapple Tart

Tart crust

If you want your tart crust to be as not expanding as possible, I have two tips.

First, stick to using powdered sugar. If you use regular granulated sugar, it will definitely expand in the oven, which is highly non-desirable in a pineapple tart.

Second, be sure to chill your shaped cookies in the fridge while you preheat the oven. This step is crucial to help solidify the butter, which means, your cookies won’t expand in the oven. If you need an extra guarantee, you can even chill your shaped cookies overnight and bake the next day.

Nastar Gulung - Rolled Pineapple Tart

Nastar Gulung – Rolled Pineapple Tart

Glossy egg wash finish

The icing on the cake, or in this case, the glossy golden crust on each cookie is achieved with an egg wash.

To get that shiny golden color with smooth satiny finish, we need egg wash of egg yolks, and not at the start of the baking. Rather, I usually bake the cookies half way, in this case 20 minutes, then remove from oven, quickly apply egg wash and decorate (if desired), and bake for the remaining time.

This is mainly for insurance. In case my cookies end up expanding a bit, I would rather they finish expanding, and then I apply the egg wash so there is an extra guarantee the top glossy finish will be smooth with no cracks.

If you are super sure that the cookie dough will 100% not expand while baking, or if you don’t mind having minor cracks on the glossy surface, feel free to apple egg wash prior to baking, and just bake your cookies for the entire 35-40 minutes straight.

Nastar Gulung - Rolled Pineapple Tart

Nastar Gulung – Rolled Pineapple Tart

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