I got really attracted by this kamquat nastar rolls when i saw Mel of Through the Kitchen Door made them last year. Mel loves kamquat a lot and always very excited when she talks about kamquats...and that makes me think of Mel whenever i see kamquat...and also you know something, whenever i read roast chicken , i will think of Phong Hong!
|this is how the filling looks like after blending and after a day in the fridge...|
I am baking along with Joyce and Zoe and our theme is Chinese New Year cookies. If you are baking any cookies for Chinese New Year, you can link it up with us. The linky will be extended up till Jan27, 2014.
yields about 75 pieces
Kamquat filling ( inspired from Through The Kitchen Door, pastry dough from Nasi Lemak Lover )
640gm kamquat ( cut into halves and remove the seeds. This is the weight after deseeded )
Put the deseeded kamquat together with water and sugar in a deep saucepan and boil till the kamquat turns translucent, approx 40 mins. Reserve the syrup.
Remove the kamquat ( you need not drain the kamquat , just scoop them up with a ladle ) and blend them into puree. If you find that the puree is a little thick, you can add in the boiled kamquat syrup by tablespoon. ( i added 2 more tablespoons of syrup ) . Remove from blender, let cool and keep in the fridge. Prepare this a day earlier, it will thicken a bit after refrigerating.
175gm butter, softened
50gm condensed milk
255gm plain flour
1 egg yolk
extra egg yolk for glazing
Cream butter and condensed milk till light. Add in egg egg yolk and beat till combined.
Mix in flour till it becomes a soft but not sticky dough.
Put dough into a nastar mould and press out long strips about 6mm
Place kamquat filling onto one edge of the strip and make a small elongated roll and brush with egg wash.
Bake in a preheated oven at 170C for 15-18 mins or till golden brown. ( i baked mine for 18 mins )
Cool on wire racks before storing in a tight container. ( as the filling is not cooked like pineapple jam as in pineapple tarts, i would suggest refrigerate after storing them for a few days at room temperature )
get the InLinkz code