Nastar Keju



Tested recipe from Ambrosia
Tasted : Melt in the mouth.

Ingredients:
Dough:
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

Method:
- 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

4 comments:

  1. Hi Dear,

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

    ReplyDelete
  2. Hi JC,

    I will try to translate it by weekend. :)

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

    ReplyDelete
  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!

    ReplyDelete