Cara Bikin Nastar Nanas

>Hello Sohib EditorOnline, are you looking for an easy and delicious recipe for pineapple nastar? Look no further! In this journal article, we will guide you through step-by-step instructions for creating the perfect pineapple nastar.

Ingredients

Before we dive into the recipe, let’s take a look at the ingredients you will need to make pineapple nastar:

Ingredients	Amount
All-purpose flour	300 grams
Butter	200 grams
Egg yolks	5
Cornstarch	50 grams
Sugar	75 grams
Salt	1/4 teaspoon
Vanilla extract	1/2 teaspoon
Canned pineapples	1 can

Instructions

Step 1: Preparing the Dough

The first step in making pineapple nastar is to prepare the dough. Here’s how:

1. In a mixing bowl, cream the butter and sugar together until light and fluffy using a whisk or an electric mixer.

2. Add in your egg yolks one at a time, mixing well after each addition.

3. Add in the flour, cornstarch, salt, and vanilla extract. Mix all of the ingredients until it forms a smooth dough.

4. Wrap the dough in plastic wrap and chill it in the fridge for 30 minutes.

Step 2: Preparing the Pineapple Filling

The next step is to prepare the pineapple filling. Follow these instructions:

1. Drain the canned pineapples and blend the pineapple chunks in a food processor until it turns into a puree.

2. In a non-stick pan, over low heat, cook the pineapple puree until it thickens, add sugar to taste.

3. Once the pineapple filling has thickened, remove it from the heat and let it cool completely.

Step 3: Assembling the Nastar

The final step is to assemble the pineapple nastar! Follow these steps:

1. Preheat your oven to 160°C.

2. Take the chilled dough and roll it out to 1/4 inch thickness. Cut the dough into small circles using a cookie cutter.

3. Put the pineapple filling into a piping bag or a plastic bag, and make a small hole in the end using scissors.

4. Pipe the pineapple filling onto the center of each circle, leaving the edges clear.

5. Fold the edges of the dough up and over the filling, pinching it together to form a little cup shape.

6. Brush the tops of the pineapple nastar with a beaten egg yolk.

7. Put the pineapple nastar onto a baking sheet lined with baking paper, leaving about 2cm of space between each one.

8. Bake the pineapple nastar in the oven for 15-20 minutes, or until they turn golden brown.

FAQ

How many pineapple nastar can I make with this recipe?

This recipe makes around 30-35 pieces of pineapple nastar.

How long can I store pineapple nastar?

Pineapple nastar can be stored in an airtight container for up to 1 week at room temperature, or up to 2 weeks in the refrigerator.

Can I use fresh pineapples instead of canned ones?

Yes, you can use fresh pineapples instead of canned ones. However, be aware that fresh pineapples may require additional cooking time to achieve the desired consistency for the filling.

Can I use margarine instead of butter?

Yes, you can use margarine instead of butter. However, the taste and texture may differ slightly.

Can I freeze pineapple nastar?

Yes, you can freeze pineapple nastar for up to 1 month. To thaw, simply leave them at room temperature for a few hours before serving.

That’s it! We hope you enjoy making and eating this delicious pineapple nastar. Happy baking, Sohib EditorOnline!

Cara Bikin Nastar Nanas