Cakes & Bread
Cheese Nastar Cookies, Crisp and Melt-in-Your-Mouth with Pineapple Jam Filling
Prep
45 min
Cook
35 min
Servings
40
Level
Medium
Cheese Nastar (pineapple jam-filled butter cookies) are a favorite treat at every celebration, with a crisp, melt-in-your-mouth texture wrapped around sweet-tart pineapple jam. A sprinkle of grated cheddar cheese on top adds a savory touch that makes it hard to stop at just one or two. Perfect for Eid, Christmas, or other holiday spreads.
🧂 Ingredients
🍽️ Servings: 40
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams Low-protein all-purpose flour
- 25 grams Cornstarch
- 20 grams Full-cream milk powder
- 100 grams Margarine
- 75 grams Butter
- 50 grams Powdered sugar
- 2 Egg yolks
- 50 grams Grated cheddar cheese
- 200 grams Ready-made or homemade pineapple jam
- 2 Egg yolks, for brushing
- 50 grams Grated cheddar cheese, for topping
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👩🍳 Instructions
- 1 Roll the pineapple jam into small balls weighing about 5 grams each, then set aside in the fridge so they stay firm and don't get mushy when wrapped in dough.
- 2 Sift the flour, cornstarch, and milk powder into one bowl, then set aside.
- 3 Beat the margarine, butter, and powdered sugar with a mixer on low speed for about 1-2 minutes until well combined and smooth; don't overbeat or the mixture will become too airy.
- 4 Add the egg yolks and beat briefly until combined.
- 5 Gradually add the flour mixture into the butter mixture, stirring with a spatula or your hands until you get a smooth dough that can be shaped into balls; don't overmix.
- 6 Add the grated cheddar cheese to the dough and mix briefly until evenly combined.
- 7 Take a small piece of dough weighing about 10 grams, flatten it, fill with one ball of pineapple jam, then roll it back into a ball until the jam is completely sealed inside.
- 8 Place the nastar balls on a baking sheet lined with parchment paper, leaving space between each cookie since they will spread slightly.
- 9 Preheat the oven to 300°F (150°C) for 10 minutes before use.
- 10 Bake the nastar for 15 minutes first until slightly set, then remove from the oven.
- 11 Brush the surface of the nastar with egg yolk using a thin pastry brush, then sprinkle a little grated cheese on top.
- 12 Bake again for 15-20 minutes until the bottom of the cookies turns golden yellow and they are fully cooked through.
- 13 Remove from the oven and let cool completely on a wire rack before storing in an airtight jar.
💡 Tips
• Use room-temperature butter and margarine so they're easy to beat and the dough turns out softer.
• Don't beat the butter for too long, as this can cause the nastar to spread and turn out dense—just beat until evenly combined.
• Make sure the pineapple jam is really dry and not too wet so it doesn't leak out during baking.
• Store the nastar in an airtight jar once fully cooled to keep them crisp for a long time.
📊 Nutrition Facts / serving
85
Calories (kcal)
1.2 g
Protein
5 g
Fat
9 g
Carbs
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