Nastar Gulung - Rolled Pineapple Tart
'- Pineapple jam filling (*)- 1 can (567 gram/20 oz.) crushed pineapple- 1 inch cinnamon stick (Indonesian: kayu manis)- 2 cloves (Indonesian: cengkeh)- 100 gram (1/2 cup) sugar, or to taste- 1/8 teaspoon salt- Tart crust- 2 sticks (225 gram/8 oz.) unsalted butter, softened- 25 gram (3 tablespoon) powdered sugar- 1/4 teaspoon salt- 1 egg yolk- 275 gram (2 1/4 cup) cake flour- 30 gram (4 tablespoon) cornstarch- 25 gram (3 tablespoon + 1 teaspoon) milk powder- 50 gram (1/2 cup) grated parmesan/grated cheddar- Egg wash & decoration- 2 egg yolks, lightly beaten for egg wash- black sesame seeds, decoration (optional)
'- Pineapple jam filling a. Boil pineapple, cinnamon, and cloves in a sauce pot over medium heat. Cook until quite dry and there is no standing liquid visible in the pot. b. Add sugar and salt. Stir, cook until really dry, but make sure there are no burnt bits. Set aside to cool completely in the fridge.- Tart crust a. Cream together unsalted butter, powdered sugar, and salt. Add in egg yolk, and beat until well mixed. b. Sift together cake flour, cornstarch, and milk powder. Add this into the butter mixture and stir until well mixed. c. Add in the grated parmesan/cheddar, mix well into a workable cookie dough.- Shaping ad baking the cookies a. Line a baking sheet with parchment paper. Divide the dough into 5 portions. And, divide the pineapple jam filling into 5 portions. b. Roll each portion of dough into 8"x4" rectangle, shape each pineapple jam into an 8" long thin log, place on the center of the dough. Roll into a log, and cut into 8 equal pieces, each 1" long. Arrange on the prepared baking sheet. (**) c. Repeat until all dough and jam filling is used up. d. Preheat oven to 150 Celsius (300 Fahrenheit). Chill the shaped cookies in the fridge while the oven is preheating. e. Once the oven temperature reaches 150 Celsius (300 Fahrenheit), remove the cookies from the fridge, and immediately bake in preheated oven for 20 minutes. f. Remove from oven, then apply egg wash on top of each cookie, and decorate with black sesame seeds. g. Bake again for another 20 minutes, or until golden brown. h. Once the cookies are completely cool, store in air-tight container.