Cakes & Bread
Nastar Nanas Klasik (Classic Pineapple Nastar Cookies)
Prep
60 min
Cook
30 min
Servings
50
Level
Medium
Nastar shortbread cookies that are the star of every Lebaran (Eid) celebration! The buttery crust is soft and melts in your mouth, filled with sweet-tangy pineapple jam. One jar is never enough!
🧂 Ingredients
🍽️ Servings: 50
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 g Crust: low-protein all-purpose flour
- 180 g butter
- 50 g powdered sugar
- 2 egg yolks
- 1 tbsp milk powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- Filling: 1 ripe pineapple, grated
- 150 g granulated sugar
- 1 tbsp lime juice
- 1/2 tsp ground cinnamon
- 2 Egg wash: egg yolks
- 1 tbsp milk
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👩🍳 Instructions
- 1 Pineapple jam: grate the pineapple, then cook it with the sugar, lime juice, and cinnamon over low heat, stirring constantly, until dry and moldable, about 45 minutes
- 2 Let the jam cool, then shape it into small balls
- 3 Crust: beat the butter and powdered sugar until pale and fluffy
- 4 Add the egg yolks one at a time, mixing until well combined
- 5 Sift the flour, milk powder, salt, and vanilla, then fold into the batter
- 6 Mix with a spatula until just combined; don't overwork the dough
- 7 Take a small portion of the dough, flatten it, and wrap it around a ball of pineapple jam
- 8 Roll into a ball and arrange on a baking sheet lined with baking paper
- 9 Brush with the egg yolk and milk mixture
- 10 Bake in a 150°C (300°F) oven for 25-30 minutes, until golden yellow
💡 Tips
• The pineapple jam must be completely dry so the nastar doesn't turn soggy too quickly
• Don't overmix the crust dough so the cookies turn out tender
• Use the bottom oven heat first for 20 minutes, then turn on the top heat for the last 5 minutes
📊 Nutrition Facts / serving
65
Calories (kcal)
1g
Protein
4g
Fat
7g
Carbs
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