I was quite surprised when I found some Indonesian fellows on my Facebook didn’t know what duri duriang is. This tart is popular among the South Sulawesi people while the Java people is more acquainted with Nastar. Nastar is another traditional tart that is mostly served during Eid as well. The different, nastar is filled with pineapple while Duri Duriang is filled with durian.
When I was making the filling for duri duriang, it really reminds me of dodol. It is a toffee-like food delicacy popular in Indonesia, Malaysia, the Philippines. I recalled vividly when I was a kid I used to have them during Eid ul-Fitr and Eid ul-Adha. Also, it’s kinda a gift for someone else when we go away out of town. When one visit a city or town that has dodol speciality, he/she will bring some home and give away for relatives, friends, neighbours, and/or coworkers.
The making process flavoured my whole house with durian, including my hair and body. Due to the rush process (very late night, the day before the Eid prayer in the morning) and my big scissor (too big to shape little tiny pastry), I failed to shape the thorns properly. Nevertheless, the taste was good if you like durian.
This recipe was adapted from The Best of Indonesian Desserts cookbook by Yasa Boga team. You may also find the same recipe in Periplus Mini Cookbooks: Indonesian Cakes & Desserts, by William Wongso & Hayatinufus A. L. Tobing. Hayatinufus Tobing is also the person behind the Yasa Boga team. No wonder, I found the same exact measurements for this recipe.
– Durian Tarts * Durian Thorns –
For the filling:
• 300 g durian flesh, pitted
• 75 g coconut sugar or palm sugar
• 25 g (2 tbsps) caster sugar (I reduced to 1 tbsp)*
* It depends how sweet your durian flesh is
For the tart pastry:
• 200 g butters
• 20 g (3 tbsp) caster sugar
• 2 egg yolks
• 1 tbsp water
• 300 g unbleached flour
• 1 egg yolk, beaten, for brushing
1. To make the filling, place durian and both lots of sugar in a small, heavy-based saucepan. Cook over low heat, stirring constantly to prevent the base from burring, until mixture becomes thick and sticky, about 25 minutes. Transfer filling into a shallow plate and set aside to cool completely.
2. To make the pastry, beat butter and sugar together in a mixing bowl until creamy. Add the yolks and continue beating until light and fluffy. Stir in the flour with a metal spoon or spatula, adding a few drops of water if the mixture looks crumbly.
1. Before you shape the filling onto little balls. The filling is sticky, so you need to flour your hands real well first. Divide the cooled filling up by 1 tsp and place those smaller portions onto a well-floured plate; set aside
2. Divide the pastry dough up by 1 tbsp and roll into a ball. To each, form a well in the centre and place one portion of the filling inside. Carefully pinch the dough to enclose the filling; shape the filled pastry into an oval/olive-like shape. Repeat the same to the remainder till all has been used up. Form a well in the center and place a teaspoon of filing.
3. Arrange filled pastrices 2 cm ( ¾ in) apart on a lightly buttered baking tray. In this case, I layered the baking pan with parchment paper, so I don’t need to grease the pan.
4. Preheat an over to 350 F (180 C)
5. Make shallow cuts into around each piece of pastry so it resembles thorns of durian. Lightly brush pastries with egg yolk and bake in the preheated over for 15 to 17 minutes or until pastries are crisp and very lightly browned. Set aside to cool before storing in a airtight container.