NASTAR LO BORING! NIH COBAIN PIE NASTAR! - RESEP KUE NASTAR

Willgoz Kitchen May 18, 2020 Watch on YouTube ↗

Nastar Pie: A Fresh Twist on Classic Pineapple Cookies

Isian nanas :

Cheese cream :

Crumble :

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Blender nanas dengan sedikit air hingga halus, lalu masukkan ke panci bersama kayu manis dan cengkeh untuk menambah aroma.
Masukkan gula, masak nanas hingga air menyusut dan mengering menjadi selai kental, sesekali diaduk agar tidak gosong; keluarkan kayu manis dan cengkeh.
Untuk crumble base, haluskan biskuit manis, campur dengan mentega tawar leleh hingga rata.
Tekan adonan crumble ke dalam loyang pie berdiameter 20cm hingga rata di dasar dan pinggirannya, lalu simpan di kulkas hingga mengeras.
Untuk crumble topping, ayak gula halus dan tepung terigu, tambahkan garam dan sedikit vanila ekstrak, campur dengan tangan hingga bertekstur berpasir tapi tidak lengket.
Bungkus adonan crumble topping dengan plastik, simpan di kulkas selama 20-30 menit hingga agak mengeras.
Taburkan crumble topping di atas loyang, ratakan, lalu panggang dalam oven yang sudah dipanaskan suhu 170°C selama 20-25 menit hingga berwarna keemasan.
Dinginkan crumble yang sudah dipanggang. Untuk cream cheese filling, lembutkan cream cheese dengan spatula, tambahkan gula halus dan vanila, lalu masukkan whipping cream dingin sedikit demi sedikit sambil diaduk hingga mengental dan menyatu.
Susun selai nanas di atas dasar pie yang sudah dingin dan mengeras, lalu tambahkan lapisan cream cheese filling di atasnya. Simpan di kulkas sekitar 20-30 menit hingga cream cheese-nya set.
Keluarkan pie dari loyang, taburi dengan crumble topping yang sudah dipanggang di atasnya, lalu sajikan.

Pineapple filling:

Cheese cream:

Crumble:

Steps were generated from the video narration. Watch the video if unsure.

Blend the pineapple with a little water until smooth, then transfer to a pot with cinnamon stick and cloves for aroma.
Add sugar, and cook the pineapple until the liquid reduces and it becomes a thick jam, stirring occasionally so it doesn't burn; remove the cinnamon and cloves.
For the crumble base, crush sweet biscuits and mix with melted unsalted butter until combined.
Press the crumble mixture into a 20 cm pie pan, covering the base and sides evenly, then refrigerate until firm.
For the baked crumble topping, sift the powdered sugar and flour, add salt and a little vanilla extract, and mix by hand until sandy in texture but not sticky.
Wrap the crumble topping dough in plastic and refrigerate for 20-30 minutes until slightly firm.
Sprinkle the crumble topping over a tray, spread evenly, then bake in a preheated 170°C oven for 20-25 minutes until golden brown.
Let the baked crumble cool. For the cream cheese filling, soften the cream cheese with a spatula, add powdered sugar and vanilla, then fold in cold whipping cream a little at a time until thick and combined.
Spread the pineapple jam over the cooled, firm pie base, then top with a layer of the cream cheese filling. Refrigerate for about 20-30 minutes until the cream cheese sets.
Remove the pie from the pan, sprinkle the baked crumble topping over it, then serve.