Friday, November 26, 2010

Nastar Pineapple Tarts

Here's my favourite recipe for pineapple rolls, which includes baking powder to create a lighter texture, and ghee for something a little extra!

Nastar Pineapple Tarts / Rolls


300g butter
80g icing sugar
3 egg yolks
3 tbsp ghee
1/2 tsp vanilla extract
1/2 tsp fine salt

Sift together:
420g plain flour
50g corn flour / custard powder
1 tsp baking powder

Lightly beat together for egg wash:
1 egg yolk
1/2 tsp condensed milk (optional)
2 tsp fresh milk/water
Pinch of salt
A drop of yellow food colouring (optional)

2 medium-sized pineapples (about 1.4kg after peeled and cored), cut into chunks (or 2 cans (about 800g each) pineapple chunks in natural juice, or you can mix both)
300g - 400g sugar, or to taste
2 tsp lemon juice (or depending on how sour/sweet the pineapples are)
1 inch cinnamon stick
4 cloves
1/2 star anise


Blend the pineapple chunks in an electric blender. Pour into a sieve to drain some of the excess juice, but not too dry. Cook pineapple and spices in a wide heavy-based saucepan over medium-high heat until it begins to boil. Lower heat to simmer (or use high heat but stir continuously and watch it to make sure it doesn't burn). Add the sugar and stir for about 30-40 minutes or until mixture is dry, thick and amber in colour. Halfway through, check for sweetness and add more sugar if necessary. Add lemon juice to taste. Leave aside to cool, refrigerate for a few hours and roll into small elongated pieces (about half teaspoon of pineapple jam each) to be used as filling.

Line baking tray with non-stick baking paper. Cream butter, ghee and sugar until light. Beat in egg yolks, one at a time. Then add vanilla and salt and beat until fluffy. Fold in sifted ingredients and mix into a firm dough. Put dough into a nastar mould and press out into a strip of about 2-inch lengths. Place a piece of pineapple jam on one end and roll up pastry to enclose the jam.

Put the rolls on prepared trays. Brush with egg wash (optional), and bake in preheated oven at 180°C for 15-18 minutes or until it starts to turn golden. Do not overbake as it may turn out too hard, and probably burnt too! Remove from oven and leave on tray for about 5 minutes. Then transfer to wire racks to cool. Store in airtight containers.


Anonymous said...

Can i find out if ghee is necessary or can it be an optional ingredient?

Fern @ To Food With Love said...

It's optional

Anonymous said...

Hi can email me the picture of your nastar mould? I'm looking for one. And yours seem to be able to roll a really long roll.