Cookies with Pineapple Jam Filling (Nastar)

• 2 pineapples
• 300 g (1⅓ cups/11 oz) sugar
• 1 cinnamon stick
• 500 g (2 cups/1.1 lb) margarine
• 500 g (3½ cups/1.1 lb) all-purpose flour
• 6 egg yolks
• 1 oz (2 tablespoons) sugar
• 5 g vanilla powder
• 1 oz (⅓ cup/30 g) grated Gouda or Cheddar cheese
• 2 beaten egg yolks, for brushing the top of the cookies
• ½ oz (15 g) raisins for garnish

Ingredients for 24 servings (1.6 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Jam: Peel pineapple, wash, and blend into a purée.

2. 2

   Put pineapple purée in a pan, add sugar and cinnamon, and stir over medium heat until thick.

   Stovetop
3. 3

   If the jam still tastes sour, add more sugar to taste.

4. 4

   Let cool until thick enough to roll into small marbles.

5. 5

   Dough: Beat the 6 egg yolks with margarine and sugar.

6. 6

   Mix in the grated cheese.

7. 7

   Add flour and vanilla little by little to make a dough.

8. 8

   Assembly: Pinch off pieces of dough, and roll into balls a little smaller than golf balls.

9. 9

   Flatten each piece of dough slightly, and place a pineapple jam marble on the cookie. Fold the dough around the jam enclose it, and pinch to seal the cookie. Roll it between your hands until round again.

10. 10

    Place the cookies on a parchment-lined baking sheet, flattening them very slightly.

    Oven
11. 11

    Halve raisins, then put on top of the cookies.

12. 12

    Brush the cookies with beaten egg yolk.

13. 13

    Bake in oven for 30 minutes or until golden yellow and cooked through.

    Oven