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- 150g butter
- 100g margarine
- 50g icing sugar
- 2 egg yolks
- 1/2 tsp vanilla essence
- 1/4 tsp salt
- 350g flour
- 50g corn flour
Pineapple Jam:
- 300g grated pineapple (2 pineapple)
- 150g castor sugar
- 3 pcs cengkih
- Cook pineapple and sugar in non stick pan in low flame and add cengkih. Keep stirring
all the time (take about 1 hour) until mixture almost dry and thick. Leave to cool.
- Cream butter, margarine and sugar until light. Beat in egg yolks and add vanilla essence and
salt and beat until fluffy.
- Fold in sifted dry ingredients and mix to a firm dough. Put mixture into a nastar mould and
press out into strip 6cm to 7 cm long.
- Place 1/2 tsp of pineapple jam filling on the edge of strip and make small elongated roll.
- Cut off excess dough. Put nastar rolls on greased trays. Brush with egg glaze (egg yolks).
- Bake in preheated oven at 180'C for 20 minutes or till golden brown.
- Cool on wire racks before storing.
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