Nastar

Ingredients:

Pastry mixture :

1kg self raising flour
1 teaspoon vanilla powder
5 eggs
750gr softened butter
150gr grated mature (hard) gouda
2 egg yolks for glazing


Pinapple jam :

2 pineapples (flesh) pureed
20 cloves
1/2 teaspoon cinnamon powder
approximately 1/2kg granulated or caster sugar



Directions:

For the jam, mix all the jam ingredients together in a saucepan or frying pan and heat gently stirring all the time until of dry sticky consistency.
Allow to cool.


- Take a large bowl

- Put in flour and vanilla

- Beat the 5 eggs and add to the mixture and mix

- Gradually add the softened butter mixing all the time

- Gradually add the grated gouda continuing to mix until the mixture is of
right consistency to form in to balls and flatter in hands

- Add approximately 1/2 teaspoon pineapple jam to the centre of
flattered pastry and fold around jam to form into balls

- Lay balls onto baking tray and glaze with egg yolk

- Bake in oven gas regulo 4 (180 degrees C) for approximately 20
minutes or longer until golden

Foto: Budi Sutomo