Best Frosted Pineapple Squares Recipes
FROSTED PINEAPPLE SQUARES
This is a recipe my grandmother made whenever company was coming over. I found it in her archives and was surprised to find that it was a Fleischmann's Yeast Recipe from a magazine dating back to 1961. It has brought back so many wonderful memories and I hope it will with you, too.
Provided by The Kissing Cook
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix 1/2 cup sugar, cornstarch and salt in saucepan. Stir in egg yolk and pineapple chunks. Cook over medium heat, stirring constantly, until thick and smooth, about minutes. Cool to lukewarm while preparing dough. Scald milk; add 1 teaspoon sugar; cool to lukewarm. Dissolve Fleischmann's Yeast in very warm water; add to milk mixture. Stir in beaten egg yolks. Measure flour into large bowl. Cut margarine into flour using pastry blender or 2 knives until mixture resembles coarse meal. Stir in yeast and milk mixture; blend thoroughly. Dough will be soft and moist. Divide in half. Roll half out on floured board to fit bottom of jelly roll pan and overlap edges, about 16 x 10 inches. Spread with cooled pineapple filling. Roll remaining dough large enough to cover filling. Seal edges. Snip surface of dough with scissors to let steam escape. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 375ºF oven for 35-40 minutes. Frost with confectioners; sugar icing. Serve warm.
FROSTED PINEAPPLE SQUARES
Yield 48 squares
Number Of Ingredients 15
Steps:
- 1. Mix 1/3 cup sugar, cornstarch and salt in a saucepan. 2. Stir in egg yolk and pineapple chunks. 3. Cook over medium heat, stirring constantly, until smooth, about 7 minutes. Cool to lukewarm while preparing the dough. 4. Scald milk; add 1 teaspoon sugar; cool to lukewarm. 5. Dissolve yeast in 1/4 cup very warm water; add to milk mixture. Stir in beaten egg yolks. 6. Measure flour into large bowl. Cut butter or margarine into flour using pastry blender or 2 knives until mixture resembles coarse meal. 7. Stir in yeast and milk mixture; blend thoroughly. Dough will be soft and moist. Divide in half. 8. Roll half out on a floured board, approximately 16 by 10 inches or the size of your jellyroll pan with some overlap. 9. Transfer dough to ungreased jellyroll pan and spread with cooled pineapple filling. 10. Roll remaining dough large enough to cover filling and place on top of the filling. Seal edges together. 11. Snip surface of dough with scissors to let steam escape. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. 12. Bake at 375 degrees for 35 to 40 minutes. Drizzle with powdered sugar glaze, if desired, while still warm. Cut into squares and serve. 13. To make glaze: In a small bowl, combine powdered sugar and milk. Stir until smooth.
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