Pineapple Rolls (Nastar)
January 20th, 2014 19 Comments

Pineapple Rolls (Nastar)

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Pineapple Rolls


Pineapple Rolls (Nastar) Recipe

Yields 700 g/1.5 lbs cookies
Source: Indochine Kitchen


Pineapple Jam

2 kg (4.5 lbs) pineapple, roughly 4 medium-sized pineapples
600 g (21 o) sugar
3 cloves
5 cm (2-inch) cinnamon stick

Pastry Dough

280 g (10 oz) all purpose flour
50 g (1.5 oz) confectioners’ sugar (powdered sugar)
40 g (1.5 oz) milk powder for baking
20 g (0.5 oz) cornstarch
200 g (7 oz) unsalted butter, at room temperature
2 egg yolks

Egg Wash

3 egg yolks
1/4 teaspoon condensed milk


Using an electronic blender, blend the pineapple for about 10 seconds, or until smooth but still retain a slight texture. Transfer the pineapple to a pot (non-stick preferably).

Add the sugar, cloves, and cinnamon stick into a pot and cook the pineapple over medium to low heat for a few hours, stirring continuously, until the liquid in the pineapple evaporated and a jam forms and golden in color. (Using a non-stick pot will prevent the bottom from burning.) Turn off the heat, spread the jam and let cool. You can prepare the jam one day in advance and keep in the fridge.

Sift the flour, sugar, milk powder, and corn flour twice. Using a standmixer (or a hand mixer), cream the butter and sugar until well combined, light and fluffy. Add the egg yolk, one at a time, continue to beat well. Add the flour mixture into the bowl and beat over low speed using the paddle attachment, until everything is well combined.

Work with 50g (about 2 oz) of pastry dough one at a time. Roll the dough between plastic sheet to a thin layer (please refer to Indochine Kitchen for the step-by-step picture guide.) Pipe the pineapple jam on top of the dough. Roll the dough to cover up the jam completely.

Use a pair of scissors to cut the dough into 4cm (1.5 inch) long rolls and arrange the pineapple rolls on a baking sheet lined with parchment paper.

At this point, you can preheat the oven to 150C (300F). Combine the Egg Wash ingredients together until well combined. Brush the top of the pineapple rolls with the egg wash mixture twice using small a pastry brush. Bake in the preheated oven until golden, about 15-20 minutes. Let cool and store the pineapple rolls in airtight containers.

Cook’s Note:

You can use this recipe to make the pineapple tarts to the shapes you want, instead of the pineapple rolls in this recipe.

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19 comments... read them below or add one

  1. Hershey says:

    wow, this tart looks really rich! 200grams of butter for 280 grams of flour!

  2. These look so pretty and tempting.. thanks for the wonderful recipe!!

  3. Ivana says:

    Oohhhhh are u gonna sell a box of those nastar??? Im indonesian who lives in la…… Loooveee nastar!! But too lazy to make them :) they look amazinggg!

  4. Greg Urbano says:

    Yum!! Those look so petite and tasty!

  5. Lynn says:

    Pls refer to your recipe 3rd para (sift the flour…), sugar was mentioned twice.
    Do we split the required 50g into two equal, separate portions?

  6. Add some water. It shouldn’t be too dry, should still be a little moisture and sticky.

  7. Julie says:

    Hi Bee,
    How long can we keep this roll if we store it in a tight container?

  8. Buggy ear says:

    states to cook pineapple for 2 hours “continually” stirring. Is that a typo?

  9. Virginia says:

    Can I use can pineapple? If yes,how much? Thank you for another great recipe..Happy New Year from Philippines

  10. Christine says:

    hi, thank you for sharing the recipe. By the way can I replace the cinammom stick with cinnamon powder? If yes, how many grams? Thank you.

  11. Lys says:

    Can I use canned pineapple?

  12. Phelicia says:

    Hi bee, was wondering where am I able to get those clear plastic sheets to roll the dough are there any substitutes


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