Originally posted April 04, 2013

Kue Nastar

Kue Nastar  by Sarah Kurniawan

Set aside two days for these cookies. The jam alone takes you 8 hours. This is an Indonesian butter cookie with the addition of cheese and pineapple jam center. The Chinese also have a similar pastry, the pineapple tart. There isn't too much sugar in this recipe because the cheese makes the cookies sweeter. For a sour pineapple, add a tbsp sugar to the jam.

I like to play with different types of cheese and butter. I've used a goat butter, coconut oil, asiago cheese and dutch gouda. They were all delicious.

For a gluten-free option replace cake flour with equal weight of my gluten-free flour blend plus 1/4 tsp xanthan gum. Dough will be very wet but will hold together. Freeze assembled balls for 10 mins before baking for the best shape.

Ingredients

  • DOUGH
  • 200g butter, softened (2 sticks)
  • 80g white cheese, shredded (2.8oz)
  • 4 egg yolks (80g)
  • 100g powdered sugar (3.5oz)
  • 50g dry non-fat milk or coconut cream powder (1.75)
  • 20g cornstarch (.75oz)
  • 300g cake flour (10.5oz)
  • Yeild: 30 oz or 845 g,
  • JAM
  • 1 fresh pineapple, blended
  • 150g of sugar (5.3oz)
  • 8 cloves
  • 1 cinnamon stick
  • Yield: 300g, about 85 balls
  • GARNISH
  • 2 egg yolks
  • shredded cheese
about 80 cookies

Directions

Core and chop up the pineapple and place in a sauce pot. Use an immersion blender to blend it up. Add the sugar, cloves and cinnamon and simmer til it's a dry, thick paste. Stir often so it doesn't burn on the bottom. Oil container and chill before using.

In a large mixing bowl add butter, cheese, yolks, sugar, cornstarch and dry milk. Blend til fluffy. Add flour and mix very briefly right before it is well mixed. Finish mixing by hand. The dough will be soft and sticky. Refrigerate til cold.

The next day lightly oil (use coconut if possible) hands and a plate and roll jam into .10oz balls. Then with lightly floured fingers, pull out marble sized pieces (about .35oz) from the dough. Flatten dough, fill with jam and roll into a ball.

Bake 350 for 10 minutes. Take out and brush with egg yolk with fingers. Bake another 5 minutes. Sprinkle with shredded cheese. Bake for about a minute.

You can fit about 35 cookies a sheet. These cookies will not spread much.

1 day

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