Nastar, pineapple jam-filled cookies

Ingredients

• 2 pineapples
• 300 g of sugar
• 1 cinnamon stick
• 500 g of margarine
• 500 g of flour
• 6 egg yolks
• 30 grams of sugar
• 5 grams of vanilla powder
• 30 g of grated Gouda or Cheddar cheese
• 2 egg yolks, beaten, for browning
• 15 grams of grapes

Peel the pineapple, wash it, and blend it into a puree.

Pour the puree into a saucepan with the sugar and cinnamon, and stir over medium heat until it thickens. Add more sugar if it remains too acidic.

Let it cool until it is firm enough to form small balls.

Preheat the oven to 160 °C.

Beat the 6 eggs with margarine and sugar, then add the grated cheese.

Gradually add the flour and vanilla, mixing until a dough forms.

Create small balls, slightly smaller than a golf ball, flatten them, place a jam ball in the center, close the dough, and roll them into balls again.

Place them on a baking sheet lined with parchment paper, pressing them down gently, and decorate each one with a half-raisin.

Brush with beaten egg yolk and bake for about 30 minutes, or until golden brown.