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Nastar, also known as pineapple rolls, are one of my favorite treats for the Lunar New Year! These buttery, melt-in-your-mouth pastries are filled with sweet and tangy pineapple jam and are a must-have during the Chinese New Year celebrations. They’re rich, delicious, and so fun to make and share!
Kue Nastar
Nastar, or Kue Nastar (in Bahasa Indonesia) is one of my all-time favorite treats, especially around Chinese New Year! It’s a buttery, melt-in-your-mouth pastry filled with sweet pineapple jam. The combination of that rich, flaky crust and the tangy pineapple filling is just irresistible.
I love making these little bite-sized gems, often shaped into small rounds or ovals, and brushing them with egg wash for that golden, glossy finish. They’re such a crowd-pleaser, and once you try them, you just can’t stop.
Chinese New Year is just around the corner, and I’m sure many of you who celebrate have been busy baking, shopping for new clothes and shoes, and getting ready for the big celebration. I’ve been baking up a storm in my kitchen, making and Chinese New Year goodies such as Peanut Cookies, Mini Spring Rolls, and more.
I learned this recipe from my friend in Medan (Jun from Indochine Kitchen), who shared the secrets to making the best nastar (pineapple rolls). Instead of the usual Pineapple Tarts or Pineapple Cookies, try making these amazing nastar pineapple rolls this year. Trust me, you’ll be rewarded with dozens of these delightful pastry treats! Be sure to check out my tips and tricks below to make perfect pineapple rolls every time!
For more easy and tasty cookies, check out my Cornflake Cookies recipe next!
Pineapple Rolls
Pineapple tarts come in many shapes, but Indonesian pineapple rolls are in a class of their own—dainty and absolutely gorgeous.
The dough is soft and crumbly, while the pineapple filling is rich and flavorful. Shaped into elegant little rolls and brushed with a golden egg wash, they have a shiny, beautiful finish that’s perfect for the auspicious Lunar New Year.
These nastar rolls are incredibly buttery, crumbly, and absolutely delicious, striking the perfect balance of sweetness and richness. They’re such an irresistible treat—I couldn’t stop eating them!
Ingredients You’ll Need
- Pineapple – I used fresh pineapple for this recipe, but if you’re using canned pineapple, just make sure to drain it really well before cooking it down into jam.
- Sugar – I used granulated white sugar.
- Cloves
- Cinnamon stick
- All-purpose flour
- Confectioners’ sugar (powdered sugar)
- Milk powder for baking – Milk powder for baking is the key to getting that rich, melt-in-your-mouth texture in the dough. I wouldn’t recommend swapping it for regular milk powder, though—it won’t give you that same smooth, tender finish.
- Cornstarch
- Unsalted butter – Use room temperature butter.
- Egg yolks
- Condensed milk
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Nastar
Just a heads-up—it’ll take a bit of time to make nastar from scratch. But don’t worry, it’s so much fun! Plus, it’s a great way to get the whole family involved in making a big batch of this festive treat.
First, let’s make the pineapple jam filling. Blend the pineapple for about 10 seconds until smooth but slightly textured, then transfer it to a non-stick pot. Add sugar, cloves, and a cinnamon stick, and cook over medium-low heat, stirring until the liquid evaporates and a golden jam forms. Let it cool, or make it a day ahead and store it in the fridge!
Now, let’s get started on the pastry dough! First, sift the flour, sugar, milk powder, and cornstarch together twice. This step really helps everything come together smoothly. Next, using your stand mixer (or a hand mixer works too), cream the butter and sugar until it’s light, fluffy, and well combined. Once that’s done, add the egg yolks one at a time, beating well after each addition. Then, slowly add the sifted flour mixture, mixing on low speed with the paddle attachment until everything’s well combined. You’ll have a soft, smooth dough ready to roll!
Take about 50g (roughly 1¾ oz.) of the pastry dough at a time and roll it out between two sheets of plastic wrap to get a nice thin layer. If you’re not sure about the thickness, check out Indochine Kitchen for a step-by-step guide with pictures—super helpful! Once you’ve got that thin layer, pipe some of that delicious pineapple jam right on top. Then, carefully roll up the dough around the jam, making sure it’s fully encased. It’s like little pastry presents, all packed with that sweet jam inside!
Alright, grab a pair of scissors and cut the dough into little 4 cm (about 1.5 inch) long rolls. It doesn’t have to be perfect, just about that size works great! Then, lay those little pineapple rolls out on a baking sheet lined with parchment paper. This will keep them from sticking and make cleanup a breeze.
Let’s get the oven ready! Preheat it to 150°C (300°F). While that’s heating up, mix together your egg wash ingredients until everything’s well combined. Then, grab a small pastry brush and gently brush the tops of the pineapple rolls with the egg wash—do this twice to get a nice, even coating. Pop them in the oven and bake for about 15-20 minutes, or until they’re golden and looking irresistible. Once they’re done, let them cool off, then store them in airtight containers to keep them fresh.
Secrets To Perfect Nastar Every Time
- I cook the pineapple jam over medium-low heat, stirring constantly until it thickens into that beautiful, golden jam. It takes a couple of hours, but trust me, the slow cooking really brings out the flavor.
- I always sift the flour, sugar, milk powder, and cornstarch twice for a super smooth dough. This step helps prevent lumps and gives the rolls that melt-in-your-mouth texture.
- I brush the rolls with egg wash twice—first for a base, and then again for that golden, glossy finish.
- After baking, I let the rolls cool completely before storing them. This helps them firm up and keeps them from getting soggy.
Frequently Asked Questions
The jam is ready when it thickens up to a spreadable consistency and turns that beautiful golden color. It shouldn’t be too runny—when you run a spatula through it, it should hold its shape. That’s when you know it’s good to go!
Not at all! You can use my recipe to make other shapes if you prefer.
Keep an eye on the rolls as they bake, especially towards the end. If they start getting too brown, just cover them loosely with foil and let them bake until they’re perfectly golden.
Once they’re baked, let the rolls cool completely. Then, store them in an airtight container to keep them fresh. They’ll stay good for a few weeks.
This recipe is only 651 calories per serving.
Other Recipes You Might Like
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Nastar
Ingredients
Pineapple Jam
- 4.5 lbs (2kg) pineapple
- 21 oz (600g) sugar
- 3 cloves
- 5 cm (2 inches) cinnamon stick
Pastry Dough
- 10 oz (¼oz) all-purpose flour
- 1.5 oz (45g) confectioners' sugar , powdered sugar
- 1.5 oz (45g) milk powder for baking
- 0.5 oz (15g) cornstarch
- 7 oz (200g) unsalted butter, at room temperature
- 2 egg yolks
Egg Wash
- 3 egg yolks
- 1/4 teaspoon condensed milk
Instructions
- Using an electric blender, blend the pineapple for about 10 seconds, or until smooth while still retaining a slight texture. Transfer the pineapple to a non-stick pot.
- Add the sugar, cloves, and cinnamon stick to a pot and cook the pineapple over medium to low heat for a few hours, stirring continuously, until the liquid evaporates and a golden jam forms. (Using a non-stick pot will prevent burning.) Turn off the heat, spread the jam, and let it cool. You can prepare the jam a day in advance and store it in the fridge.
- Sift the flour, sugar, milk powder, and cornstarch twice. Using a stand mixer (or a hand mixer), cream the butter and sugar until well combined, light, and fluffy. Add the egg yolks one at a time, continuing to beat well after each addition. Gradually add the flour mixture and beat on low speed using the paddle attachment until everything is well combined.
- Work with 50g (about 1¾ oz.) of pastry dough at a time. Roll the dough between two sheets of plastic to form a thin layer (refer to Indochine Kitchen for a step-by-step picture guide). Pipe the pineapple jam on top of the dough, then roll the dough to completely encase the jam.
- Use a pair of scissors to cut the dough into 4 cm (1.5 inch) long rolls. Arrange the pineapple rolls on a baking sheet lined with parchment paper.
- At this point, preheat the oven to 150°C (300°F). Combine the egg wash ingredients until well mixed. Brush the tops of the pineapple rolls with the egg wash mixture twice using a small pastry brush. Bake in the preheated oven until golden, about 15-20 minutes. Let the rolls cool, then store them in airtight containers.
Notes
- I cook the pineapple jam over medium-low heat, stirring constantly until it thickens into that beautiful, golden jam. It takes a couple of hours, but trust me, the slow cooking really brings out the flavor.
- I always sift the flour, sugar, milk powder, and cornstarch twice for a super smooth dough. This step helps prevent lumps and gives the rolls that melt-in-your-mouth texture.
- I brush the rolls with egg wash twice—first for a base, and then again for that golden, glossy finish.
- After baking, I let the rolls cool completely before storing them. This helps them firm up and keeps them from getting soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
You can skip it if you don’t have it.
Can I use can pineapple? If yes,how much? Thank you for another great recipe..Happy New Year from Philippines
states to cook pineapple for 2 hours “continually” stirring. Is that a typo?
Continuously. Yes a typo, will fix now. :)
Hi Bee,
How long can we keep this roll if we store it in a tight container?
Thanks.
A few weeks without losing the fresh taste and flavor. :)
Add some water. It shouldn’t be too dry, should still be a little moisture and sticky.
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?
Yum!! Those look so petite and tasty!
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!
LOL, no I don’t sell them. Not enough for me to eat. :)
Aww bummer! Hahaha maybe for a next batch!
These look so pretty and tempting.. thanks for the wonderful recipe!!
wow, this tart looks really rich! 200grams of butter for 280 grams of flour!