Pineapple Nastar and Choco Chips!
I fixed the previous recipe a little and you can see that now the dough is much softer and easier to form. As shown in the video, I prefer that my nastar has a thin layer of dough and a lot of filling. Feel free to have it anyway you want. If you have excess dough, make chocolate chips!
🍍 1 pineapple, grated (for paste)
🍍 1 tbsp brown sugar (for paste)
🍍 250 gr butter
🍍 150 gr whole wheat flour
🍍 100 gr corn flour (maizena)
🍍 80 gr powdered milk
🍍 40 gr brown sugar
🍍 3 egg yolk (or 4)
🍍 1 tsp vanilla essence
🍍 1/2 tsp honey
🍍 Pinch of salt
Part 1 Pineapple paste
Grate pineapple and cook on medium-low fire until the water evaporates and it becomes a thick paste. Add 1 tbsp brown sugar and allow it to caramelize. Set aside and let cool. Form it into small balls, appx 1 cm in diameter.
Pro-tip: I added cloves and cinnamon stick when cooking the pineapple 🙂 Part 2 Dough
1. In a pot, mix together the flours, milk powder, and a pinch of salt. Sieve well.
2. Stir together the butter, sugar, and vanilla essence until well-mixed. There is no need to overdo this.
2. Add 2 egg yolks one by one, and stir until well-mixed.
3. Gradually add the flour mixture until the dough feels just right. It should be hard and soft enough that it can be shaped without breaking (I used my hands in the end). Part 3 Making the Nastar
Take a part of the dough and flatten it (like a pizza). Place the pineapple ball inside, and close it.
Bake at 150C for 15 minutes. While baking, mix 1 egg yolk with 1/2 tsp of honey.
Remove the tray from the oven and apply the egg yolk mixture on the top of the Nastar.
Bake for another 15 minutes or until golden.
Allow it to cool down and enjoy.
I was able to make 67 nastar balls with this recipe. We finished it in… no time.