Nastar

4.59 from 17 votes

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!

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: Baking Recipes

Keyword: Nastar

Servings: people

Author: Bee Yinn Low

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