IMG_6127one of my favourite bloggers, Mel (Through The Kitchen Door), has a passion for kumquat, or so i realised ੭व(๑• .̫ •๑) ✧.. so when i stepped into the supermarket the other day and saw these trays of kumquat on sale, the first word that came to my mind was MEL! ok… and so i decided to buy a couple of trays and give it a go ☆⌒(*^∇゜)v

Pastry dough recipe adapted from Mel 


IMG_6123175g butter
50g condensed milk
255g plain flour / all purpose flour
1 egg yolk

1 egg yolk, for egg wash

About 450g Kumquat filling
(blend & puree the kumquat and cooked with sugar and some water)


IMG_6129– Cream butter and condensed milk till light
– Add in egg yolk, and beat until combine
– Mix in flour, mix till become a soft and not sticky dough
– Put dough into a Nastar mould and press out into strips about 5-6cm long
– Place kumquat jam filling on the edge of a strip and make a small elongated roll
– Cut off excess dough, brush with egg glaze
– Bake in preheated oven at 170c for 15-18mins or till golden brown
– Cool on wire racks before storing

Personal notes:

IMG_6125– i used cake flour instead of all purpose flour
– my rolls were baked for 20 mins
– i used a combination of 10g dough and 8g filling for each pastry, and placed a clove on top after egg washing. after baking, place a roasted pumpkin seed next to the clove to resemble leaves

IMG_6132warning: this is so flaky i had to take extra care when i was taking pictures….. nom nom nom ((⚆·̫⚆‧̣̥̇ ))

IMG_6126Mel’s right… it’s a very good change from the usual pineapple shortbread… `*:;,.★ ~☆・:.,;*

I am submitting this post to Bake Along #57 ~ Chinese New Year Cookies hosted by Joyce of Kitchen Flavours

bake along

Pollution index: cloudy Singapore… (Again)


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