KUE NASTAR (INDONESIAN PINEAPPLE TART)

Kue Nastar is a succulent and traditional Indonesian confection that's enjoyed during the Chinese New Year, Lebaran, and other vacation seasons. Its caloric crust and sweet pineapple filling make it an infectious treat for all. It's a perfect manual gift to give to loved bones
 during the vacation season, or just as a treat for yourself. 
 
I flash back making huge batches of these eyefuls at my aunt’s house while I was youthful a many weeks before Chinese New Year approached. It was my favorite thing to do. My aunt is a great chef and I wish I've just a quarter of her baking skill. These pineapple eyefuls are n’t too complicated to make( I did it!). The Selai Nenas Nastar/ Pineapple Jam isn't too complicated to make either, just requires some time to cook into a thick thickness. The rest of the work is enough introductory. I recommend making the pineapple compote a day or a many days ahead and you can keep it in the refrigerator and use it when you're ready to make the eyefuls. 
 
These Kue Nastar are seriously melt- in- the- mouth soft! I ’m super happy with this form after a many rounds oftweaking.However, I believe you'll love it too, If you give this form a pass.  

 What's kue nastar/ nastar eyefuls 
 Kue Nastar, also known as pineapple courtesan, is a traditional Indonesian confection that's enjoyed during the vacation season, particularly during Chinese New Year and also the Muslim festivity of Lebaran( Eid al- Fitr). 
 
 The confection is made of a caloric crust that's filled with a sweet pineapple stuffing. The crust is made with a combination of flour, adulation, and eggs, while the stuffing is made with crushed pineapple, sugar, and spices similar as cinnamon and nutmeg. The cocottes are also shaped into small balls and ignited until golden brown. 
 
 Kue Nastar is believed to have began from the Chinese community in Indonesia, as the form and fashion are analogous to that of Chinese pineapple galettes. still, over time, the Indonesian interpretation has been acclimated to incorporate original flavors and constituents, performing in a unique and succulent treat. 
 
 1. Portion the pineapple jam into about 6 grams each and roll into round balls for easier wrapping. Keep them stupefied in the fridge 
 
 2. Prepare the egg marshland by mixing everything together in a coliseum. Make sure it’s smooth and no lumps. Use a strainer to strain out the egg white if necessary 
 
 3. Mix dry constituents together and set away. Place the adulation and egg thralldom at room temperature for about 30 twinkles or until the adulation is softened but not melting. Cutting the adulation into lower pieces also helps to speed up the process. This may not take that long if it’s warm where you are. I live in a veritably cold place during this time of the time. 
 
 4. Put the adulation and sugar in a mixing coliseum and stir until just until mixed with a rubber spatula. There's no need to use a mixer. Overstepping the adulation too much will make your cocottes too crumbly after you singe them. Add egg thralldom and also just mix until delicate. Gradationally add the flour admixture and blend with a sturdy rubber spatula. The dough seems dry and does n’t feel to come together at this point, that’s okay. Keep mixing. The dough will be on the sticky side. Cover and let it chill in the fridge for about 15 twinkles but no longer than that. It'll be easier to work with when the dough is cold 
 
 5. Preheat the roaster to 320 F( 160 C) for a conventional roaster. For a convection roaster, preheat to 300 F( 150 C). Remove the dough from the fridge. Pinch off about 8 grams of dough. I recommend measuring with a scale. 
 
 6. Once you're done prorating out all the dough, round them over into round balls. The courtesan bakes unevenly when they're each about the same size. Roll them into round balls 
 
 7. Flatten the dough into about21/2 inch circle, do n’t have to be exact. Place 1 pineapple stuffing in the middle, gather the edge to enclose the stuffing and pinch to seal. 
 
 8. Place the confluence side down on a baking distance lined with diploma paper or a cookie distance 
 
 9. I used to chill the courtesan before incinerating with my old form. With this recently bettered form, I do n’t have to chill and the nastar comes out great and nospreading.However, I recommend chilling them in the refrigerator for about 30 twinkles before incinerating 
 If it’s really warm where you are. 
 10. Singe the cocottes for 20 twinkles on the middle rack. They will still appear soft and pale. 
 
 11. Remove from the roaster and encounter the egg marshland each around the cocottes. also repeat again for the alternate time. This ensures a lustrous and nice golden appearance on the courtesan 
 
 12. Put them back inside the roaster and continue incinerating for another 15 twinkles or until golden brown. Let them cool down on the visage for 5 twinkles 
 
 13. also transfer to a cooling rack to let them cool down fully 
 
 How to store kue nastar 
 Keep them in an air-tight vessel for over to 2- 3 weeks at room temperature. For longer storehouse, keep them in the freezer for over to 1 month