Nastar Pineapple Roll

Baking pineapple tarts is never an easy job, no matter whether the tart is enclosed, opened or piped out version :D But somehow I just have to squeeze out some time to bake a few batches of pineapple tarts every year! I've tried enclosed and opened tarts so this year I planned to make all in Nastar shape ^.^ 

Freshly out from the oven! 

My new baking gadget : cookie press! I've used the recipe which is provided on the back of the packaging with slight modifications :D The crust taste not too bad, very buttery & crumbly with melts-in-the mouth texture :D 

Ingredient (80 rolls)

• 250gm salted butter, softened
• 50gm icing sugar, sifted
• 1/2 tsp vanilla paste
• 2 egg yolks
• 350gm plain flour, sifted
• 20gm corn flour, sifted
• 800gm pineapple jam, rolled into elongated shape approx. 10gm 
• glaze : 2 egg yolks + 1/3 tsp water

Method

1. Using a electric whisk, cream butter and icing sugar and creamy.
2. Beat in yolks and vanilla until well combined.
3. Beat in flour in batches until soft dough formed. Do not over mix. Rest dough for 30mins.
4. Place some dough into cookie press. Do not overfill. Pipe out approx. 7cm stripe and placed pineapple jam over the edge of the stripe. Roll up and trim off excess. 
5. Place on lined baking sheet. Glaze the pineapple roll with egg yolk. 
6. Bake in preheated oven at 180 deg cel for 20mins until golden brown.
7. Cool completely on wire rack before storing.

I've reserved some of the cookie dough to make some cookies into pineapple shape (1 tbsp dough + 10gm filling)! cute right? ^0^

P.S. : I've added a pinch of turmeric powder into the flour mixture, therefore the pineapple roll looks rather golden! 

I am linking this post to Bake Along event, Chinese New cookies for the month Jan 2014 organised by Frozen Wing, Bake for Happy Kids and  Kitchen Flavours.