Kad Raya Pertama n Nastar Almond

KAD RAYA PERTAMA DARI LADYAYU, tenkiu ayu!! sayang ketat2 na hihihi....

NASTAR ALMOND

Salam ramadhan yg ke 17 buat semua insyaALlah! :-)

Dan Salam Nuzul Quran :-),
Wahhh! dah besar angka 17 tuu :D Ok, ni salah satu kukis buat sama hari dgn tart nenas, sepupu sepapat tart nenas :D, tp rasa dia ada lain sikit sbb serbuk badam tu mempengaruhiii rasa nastar almond nii, tu yg menarik, tapi kita main gulong2 jer lah belasah jer lahhh dah penat sgt masa tu, almond cicang pun sampai lupa nak letak wakakaka...

Resepi dr kakak yg sentiasa melapis dan lapis dan bermacaron Tenkiu SIS RIMA!!! Marvelous!! sedap kalau sekali makan tak leh berenti, tp yg layan kuih2 gini kita jer sorang, yg lain2 kalau makan ambik luar jer kot inti dia org ni jakun sikit tak makan tp kita dah kurangkan manis, rasanyer ninja tu makan sbb sebelum ni beli tart2 nenas sume dia kata inti manis tak nak makan huh! kali ni buat mmg tak manis ada masam2 sikit sedap! kita suke, inti tu terpulanglah ya :D Mintak izin n halal respeinyer kak macehhhh!!! Semalam dah buat SNOW ALMOND, kalau rajin hari ni masuk studio ahahaha...

NASTAR ALMOND (ALMOND PINEAPPLE TART)
Resepi Asal: KAK RIMA

Ingredients

• 100g Unsalted Butter
• 80g Margerine>>Kak Rima guna unsalted utk 180g tu>>kita pun sama
• 30g Powder Sugar
• 2 Egg Yolks
• 240g Flour>>Kak Rima guna 260g>>kita pun sama
• 50g Ground Almond
• 1/2 tsp Salt

Filling

• 500g Grated Pineapple
• 1 Stick Cinnamon (3inches)
• 1/2 Tsp Salt
• 175g Sugar

(Kak rima beli readymade punyer, kita buat sendirik resepi kat bwh tu ya, ikut suka hati nak guna flling mana2 ya :D)

Topping:

• 1 Egg Yolks beaten with 1/2 tbsp water
• Chopped Almonds

Method:

Dough

• Beat, butter, margerine, powder sugar and egg yolks at medium speed until well blended (2minutes). Add in sifted flour, salt and ground almonds.

Filling
Grated Ripe Pineapple

• In a skillet or non-alumunium saucepan, add grated pineapple and cinnamon.
• Cook over medium heat until the juice dries.
• Do not forget to keep on stirring. Add salt and sugar.
• Cook and stir until thick and not sticky. Chill.
• Once chilled, take a little of pineapple jam and shape it longish about 1cm in diameter 5cm long.

Method:

• Preheat oven to 160 degrees. Take half the dough, roll between two sheets of baking paper until 2mm thick. Cut a square about a size 5x4cm. Place 1 part pineapple jam on a piece of skin dough, roll. Place on a buttered baking sheet. Bake for 20 minutes, remove from oven and spread egg yolks mixture and sprinkle with chopped almonds. Place pan back into the oven, bake for a further 10 minutes (sampai masak atau depend pd oven masing2) Remove and cool on wire rack.