Sharing the sweetness to your loved ones, baked with Wolf.
Witness how the oven’s precise temperature control ensures every cookie is baked to golden perfection, honoring both heritage and modern excellence. The even heat distribution of our oven brings out the rich flavors and golden texture of these beloved treats, making every bite a moment of joy.
Experience the precision that elevates your heritage and discover the Wolf difference.
Recipe
Pineapple Tart / Nastar
Ingredients
170gr Flour
100gr Margarine
35gr Butter
45gr Icing Sugar
20gr Milk Powder
15gr Cornstarch
2 Egg Yolk
Pineapple Jam
Instructions
Cream together the cold butter, margarine, and icing sugar using an electric mixer (or by hand) until light and fluffy. Avoid overmixing.
Add the egg yolks one at a time, mixing well after each
addition until just combined.
In a separate bowl, whisk together the all-purpose flour, milk powder, and cornstarch (and a pinch of salt if using
unsalted butter).
Add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
If desired, divide a small portion of the dough (around 30%) and knead in a few drops of food coloring until evenly distributed.
Wrap both the plain and colored dough (if using) tightly in plastic wrap and refrigerate for at least 30 minutes. This makes the dough easier to handle.
Weigh the pineapple jam into portions of about 8g each. Divide the plain dough into portions of about 15g each
(adjust based on your mold size).
Place a portion of pineapple jam in the center of the flattened dough. Shape the filled dough into an oval or rectangular shape that fits your mold. Place the shaped dough into the molds and gently press down to fill the mold evenly.
Preheat your oven to 140°C in bake mode.
Arrange the filled molds on a baking sheet and bake in the preheated oven for 20 minutes.
While the cakes are baking, whisk together 1 egg yolk with
1 teaspoon of condensed milk or water and oil.
After 20 minutes, gently remove the cakes from the molds and brush the tops with the egg wash. Bake for another 15 minutes or until they are golden brown. Let them cool completely before serving.
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