Nastar Keju

Tested recipe from Ambrosia
Tasted : Melt in the mouth.

150 g Hard Butter
100 g Hard Margarine
75 g Icing sugar
1 Egg Yolk
¼ tsp Vanillin powder ( I used vanila essence )
350 g Plain Flour
50 g Grated cheese (Edam / Parmesan / Cheddar)

1 Egg Yolk for the tart surface

Pineapple Filling

- Preheat the oven to 160C
- Cream Butter, Margarine and Icing sugar until creamy & fluffy. Add egg yolk and Vanilla, whisk until mixed well
- Add flour (divide into 2-3 times), then add grated cheese, mixed until form smooth dough
- Scale pineapple filling at 6 gr and roll into a ball.
- Pinch some dough and scale it at 7 gr each.
- Flatten the dough, place in the filling and seal into a ball.
- Arrange on a greased tray and glaze the surface with egg yolk.
- Bake in a preheated oven for 20 minutes until slightly brown
- Remove from oven and cool on a wire rack.

Adjusted by adding 30g maizena flour.
Yields : 90 pcs


  1. Hi Dear,

    Can you translate the pineapple tarts recipes in English as I do not understand Malay?
    Thanks alots..

  2. Hi JC,

    I will try to translate it by weekend. :)

  3. hi ! just a question. do u think if i substitute the above pineapple filling to blueberry filling, would it taste weird ? thanks!

  4. Hi CK,
    Thanks for dropping by. You can substitute with blueberry or strawberry filling. As long as you like the filling, it won't be taste weird.
    However, the part that I more worry is on the wrapping part, because pineapple filling more firm than blueberry, so it is easier to wrap
    Happy Baking!