Nastar, a delightful Indonesian pastry filled with fresh pineapple, has a fascinating history dating back to the 16th century.

This sweet treat's origins can be traced to the pineapple introduction, a fruit native to South America and Asia by Portuguese traders.

In Indonesian, it's often called "Kue Nastar," where "Kue" means cake. The name "Nastar" is derived from "nanas" (pineapple) and the Dutch word "taart."

Pineapples, members of the bromeliad family, are the world's third most important fruit. Originating from South America, pineapples have been cultivated for centuries and found their way to tropical regions.

In the 20th century, Hawaii was a major pineapple producer, but today, countries like Costa Rica, Brazil, and the Philippines account for a significant portion of global pineapple production.

The Indonesian version of pineapple pastry, Nastar, has its roots in Taiwan, China. However, it underwent modifications in Indonesia to suit local tastes, making it a beloved Indonesian pastry.

Creating the perfect Nastar involves crafting the ideal puff pastry and pineapple filling. Here are the key ingredients for each:

Puff Pastry Ingredients:

Medium gluten flour

25 grams of Hollman butter

200 grams of Wysman butter

75 grams of Blue band butter

125 grams of granulated sugar

Cornstarch

two egg yolks

2 grams salt

Powdered milk

Spekoek powder

1 tsp vanilla

Pineapple Filling Ingredients:

Cooking sugar (Gula Pasir)

Pineapple, peeled (Nanas, Kupas kulit)

To prepare the pineapple filling:

Peel and chop the pineapple, then place it in a sauté pan.

Bring the pineapple to a boil over high heat, then reduce the heat to medium.

Stir constantly until the sugar dissolves completely.

As the pineapple cooks, add the sugar.

Stir-fry until the pineapple turns golden brown, indicating that the pineapple filling is ready.

Allow the filling to cool by transferring it to a bowl.

Creating the puff pastry involves these steps:

Begin by placing various types of butter in a mixing bowl, along with salt and egg yolks. Whisk the ingredients until the butter becomes fluffy.

In another bowl, combine medium-gluten flour, milk powder, cornstarch, and Spekoek powder. Sift half of this mixture into the butter mixture.

Mix the ingredients thoroughly with a rubber spatula to achieve a soft, rubbery texture.

Once the texture is soft and rubbery, sift in the remaining flour mixture and continue mixing.

The proportions of the puff pastry dough to the filling may vary depending on the desired Nastar size. For example, if you're making a 10-gram puff pastry, the pineapple filling should be 8 grams.

Take a portion of the puff pastry dough, shape it into a round form, flatten it with your hands, and place a portion of pineapple filling on it.

Carefully apply pressure to the puff pastry to ensure that the filling is fully covered.

Transfer the wrapped pastry to a baking sheet and bake at 200 degrees Celsius for 5 minutes to firm up the dough.

Once the dough has set, take it from the oven and apply the topping. The topping consists of egg yolks, cookie gloss, and food coloring.

Return the pastry to the oven at 130 degrees for approximately 25 minutes.

Allow it to cool before serving.

Nastar is a delightful fusion of cultural influences and flavors, combining the sweetness of pineapple with the rich heritage of Indonesian pastry-making. Enjoy these bite-sized pastries that have stood the test of time, passed down through generations.