Nastar, pineapple jam-filled biscuits

Directions

1. Peel the pineapple, wash it, and blend it into a puree. ≈ 8 min
2. Pour the puree into a saucepan, add the sugar and cinnamon, then stir over medium heat until it thickens. ⏱ ≈ 10 min
3. If the jam is still too acidic, add sugar to taste. ≈ 3 min
4. Let it cool until it is thick enough to form small balls. ⏱ ≈ 20 min
5. Whisk together the 6 egg yolks, margarine, and sugar. ≈ 4 min
6. Add the grated cheese. ≈ 4 min
7. Gradually add the flour and vanilla, mixing until a dough forms. ≈ 3 min
8. Take small portions of dough and roll them into balls that are slightly smaller than a golf ball. ≈ 10 min
9. Gently flatten each ball, place a dollop of jam in the center, close the dough around it, and pinch to seal. Roll between your hands to give it a round shape again. ≈ 10 min
10. Place the cookies on a baking sheet lined with parchment paper, gently pressing them down. ≈ 3 min
11. Cut the grapes in half and place one half on top of each biscuit. ≈ 8 min
12. Brush the cookies with beaten egg yolk. ≈ 4 min
13. Bake in the oven for 30 minutes, or until golden brown and cooked through. ⏱ 30 min