Ingredients: |
Ingredients: 1/2 pkg. yeast
3/4 c. warm water
3 c. flour, all purpose
3 egg yolks
1 c. butter plus 1/4 c. butter, softened, divided use
1 c. sugar plus 1 T. sugar, divided use
1 large can crushed pineapple
7 T. cornstarch
3/4 c. water
2 c. powdered sugar
5 T. evaporated milk
1 T. vanilla
1/2-1 c. pecans, chopped
shredded coconut, optional
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Directions: |
Directions:In a large bowl, mix until dissolved the yeast and warm water. Add flour, egg yolks, 1 c. butter, and 1 T. sugar. Mix and knead dough. Divide into two equal parts, place in ziplock bags and refrigerate at least 30 minutes. While waiting for dough to chill, in a saucepan over medium/low heat stir together and cook until thickened the pineapple, 1 cup sugar, cornstarch and water. When thickened, remove from heat; set aside to cool completely. Working with 1/2 of the chilled dough at a time, roll out to the size of a jelly roll pan (cookie sheet) and place into bottom of slightly greased and lightly floured jelly roll pan. Pour all of the cooled pineapple mixture on top, spreading evenly. Roll out other 1/2 of dough in same manner and size, place on top of filling. Bake at 350º for 40-45 minutes. In a bowl, stir together the powdered sugar, evaporated milk, vanilla and 1/4 c. butter; spread over baked dough while still warm. Sprinkle on pecans and coconut. When completely cool, slice and place on serving tray. |
This recipe for PINEAPPLE SQUARES is from