| | Pineapple Pastry 2
2 1/2 cups of flour
1 tablespoon of sugar
1/4 teaspoon of salt
3/4 cup of butter
1/4 cup of milk, scalded & cooled to lukewarm
4 egg yolks
1 package of yeast in 2 tablespoons of water (110º)
Mix ingredients and refrigerate 4 to 24 hours. Roll into 4 (10 inch) squares, spread 2 with filling (cooked 5 minutes until thick). 1/2 cup of water, 1 beaten egg, 2 tablespoons of lemon juice, 3 tablespoons of cornstarch, and 2 cans of crushed pineapple, drained. Cover with the other 10 inch squares. Place in 2 (9 inch) square pans or 1 (12 x 18 inch) pan. Dough is rich so it raises little. Check for puffy feel. Bake 25 to 30 minutes at 350ºF. until nicely browned. Drizzle powdered sugar glaze over. Cut into large squares to serve. Back to Pastry Home Page |
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