Recipe: Pineapple Nastar Rolls 凤梨酥 (CNY)

If we did a survey and asked 100 people what their favorite Chinese New Year cookie is, I bet at least 50% would answer "pineapple tarts". Me included. Even before CNY, we (yes, my family shares my love for pineapple tarts) have already gone through at least 4 cans of tarts this year. :D

Pineapple Nastar Rolls 

There are a few types of pineapple tarts - you can get open-faced ones, latticed tarts, enclosed tarts but my favorite of them all is the pineapple nastar roll. I've always thought they are difficult to make, but not anymore. I got my kids involved too, they helped mostly with rolling the pineapple filling into balls as well as brushing the egg glaze at the end. Handling the dough is a bit more fiddly but Baby C managed to roll up a few nice ones. To make the rolls, you will need to get the Nastar piping mould, which can be found at any bakery shops - see photo in instruction. I would recommend that you use good quality butter for maximum enjoyment of these rolls.

My two kitchen assistants, getting ready!

Homemade pineapple nastar rolls are simply the best! These surpassed my expectations - crumbly, melt-in-the-mouth and buttery pastry and each one comes with a big fat pineapple filling :)

So what are your favorite CNY cookies? Do share.

Pineapple Nastar Rolls 凤梨酥
Recipe by Baby Sumo, adapted from Nasilemaklover

Preparation time: 40-50 minutes

Cooking time: 17-20 mins
Makes about 85

Ingredients
175g butter, softened at room temperature
50g sweetened creamer (I used F&N brand)

255g plain flour, sifted
1 egg yolk

1 egg yolk, for egg wash
500-600g pineapple filling (homemade or store-bought)



1. Preheat oven to 170°C (no fan). Line a baking tray with  greaseproof paper.

2. Using an electric mixer, cream butter and condensed milk until light and fluffy, about 4-5 minutes. Add in egg yolk, and beat until combined.

3. Add flour and mix until the dough comes together and does not stick to your fingers. (Note: Texture of dough will be soft).

4. Put dough into a Nastar mould and press out into strips about 5-6cm long. (Note: You can also press into long strips, place the filling, then only cut once it is rolled up. I find it easier to do it this way).

Nastar mould

5. Roll pineapple jam into grape-sized oval shapes and place filling on the edge of a strip and  roll up into a small elongated roll. Cut off excess dough.

6. Place the pineapple rolls on the baking tray and brush with egg glaze.

Brush the pineapple rolls with egg glaze (egg yolks only)

7. Bake in preheated oven for 18-20 mins or until golden brown.

8. Remove and allow to cool on wire rack before storing in airtight container. They taste best after cooling completely, and left for at least 12-24 hours.


Update 6/2/2015: If you prefer your pineapple tarts to be more golden, then after baking for 18-20 mins, switch to 170°C (fan-mode) and cook for a further 2 minutes. However, please keep an eye on them to avoid from burning.

Check out this post for my recipe for cute cashew nut cookies and German cookies.

I am submitting this post to the Bake-Along event #57: CNY cookies hosted by Joyce of Kitchen Flavours, lena of Frozen Wings and Zoe of Bake for Happy Kids. You can link your post at one of the hosts page.


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*This recipe was featured on Asian Food Channel's FB page on 4 February 2014.