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Kue Nastar Landak Keju

recipes detail
1h30m
Ingredients

50 gr milk powder
350 gr low-protein flour
1 tsp vanilla
150 gr butter
100 gr margarine
90 gr powdered sugar
3 egg yolks
PROCHIZ CHEDDAR, grated
PROCHIZ SPREADY

FILLING Pineapple Jam
1 Pineapple (peel and grate finely or blend in a blender)
2 sticks cinnamon
3 whole cloves
65 gr granulated sugar

PRODUCT USED
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PROCHIZ CHEDDAR
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PROCHIZ SPREADY
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INSTRUCTION

  1. First boil the pineapple together with cinnamon and cloves until reduced and the mixture becomes slightly sticky.
  2. For best result, refrigerate for ± 30 before use so the jam will not be too sticky.
  3. Beat butter, margarine, powdered sugar, and vanilla with a mixer until soft and combined. Add egg yolks one by one, mix well.
  4. Slowly fold in the flour and powdered milk mixture, stir slowly with a wooden spoon or spatula until incorporated. Wrap the dough in plastic, refrigerate and let it rest for approximately 30 minutes.
  5. Divide the dough into 12 g balls, refrigerate for a while. Take the balled dough, flatten it, and fill it with pineapple jam and Cheese, roll into a ball and shape into an oval form and cut the dough with scissors to create hedgehog-like effects. Continue until all the dough is used.
  6. For the next step, line the cookie on a cookie sheet lined with baking paper. Give some space between the cookies, brush with egg yolk wash. Bake in preheated oven for approximately 20 minutes. Preheat oven at 150 Celcius.

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