Best Pineapple Flip Recipes

PINEAPPLE FLIP

Pineapple Flip image

This is a pie baked on a jelly-roll pan. Great for a large family gathering.

Provided by Bea Gassman

Categories Desserts Pies Custard and Cream Pie Recipes Pineapple Pie

Time 1h10m

Yield 18

Number Of Ingredients 13

Ingredients

¼ cup cornstarch
½ cup white sugar
1 pinch salt
3 egg yolks
1 (20 ounce) can crushed pineapple, juice reserved
2 cups milk
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup margarine
3 tablespoons milk
3 eggs, beaten

Steps:

Preheat oven to 350 degrees F (175 degrees C).
To Make Filling: In a medium bowl blend together cornstarch, sugar and salt, then stir in egg yolks and 1/2 cup of pineapple juice. Scald milk and cool slightly; whisk cornstarch mixture into scalded milk and bring to a boil over low heat until mixture thickens. Allow to cool for a short amount of time, then stir in 3/4 cup of the drained pineapple and vanilla to the cooked mixture and set aside to cool.
To Make Dough: In a large bowl sift together flour, salt and baking powder; cut in margarine. In a small bowl, slightly beat milk and eggs together. Combine egg mixture with dry ingredients; mix together until dough is formed.
To Make Crust: Divide dough into two parts. Take one part and roll between sheets of floured wax paper; rolled dough should fit a jelly roll pan allowing for slight overhang on edges. Roll remaining half in the same fashion.
Transfer one of the rolled dough halves to pan and spread with cooled filling. Place other portion of rolled dough on top of the filling and crimp edges of dough layers together.
Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown. Let cool. If desired, frost with confectioners' icing.

Nutrition Facts : Calories 248.5 calories, Carbohydrate 29.7 g, Cholesterol 67.5 mg, Fat 12.3 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 292.1 mg, Sugar 11.7 g

PINEAPPLE FLIP

Pineapple flip image

My girlfriend is a great baker and she would make this and lure me over to her house because she knew I loved this dessert. She would make an extra one for me to take home. My kid's also loved this, and it would be gone in no time.

Provided by Linda Reinert

Categories Desserts

Time 2h15m

Number Of Ingredients 12

Ingredients

1 can(s) pineapple, crushed with juice
1/2 c sugar
3/4 c water
3 Tbsp cornstarch
1 egg yolk
FOR DOUGH
3 c sifted flour
1/2 lb butter or margerine
1 Tbsp sugar
1 pkg dry yeast
2/3 c boiled milk
1 tsp vanilla extract

Steps:

1. To make filling,put pineapple,sugar,and egg yoke in sauce pan. Cook till it boil's, then simmer. Mix 3/4 tbsp. water with cornstarch and add to pineapple to thicken. Remove from heat.
2. For dough, add yeast to warm water. leave set. In bowl, cut butter into the 3 cups flour till crumbly. Add remaining ingredient's. Pour yeast mixture into flour mixture and mix well to form a nice soft dough. Dough will be very easy to work with.
3. Roll out half the dough to fit a smaller size cookie sheet, overlapping onto edge. Place on greased sheet.
4. Pour warm pineapple mixture on dough, spread evenly. Roll out other half of dough to same size and place over filling mixture.
5. Take bottom crust and put over the top crust and seal good, Pinching together. Place a warm towel over top of sheet and let rise for about half hour.
6. Back on 350 degree oven for 40-50 minute's. In the mean time mix confectionary sugar, few drop's oil,tsp, vanilla, and alittle milk to make a thin frosting. When Dessert is cooled drizzle frosting mixture all over top of crust, and sprinkle nut's on it. I use crushed walnut's
7. You can use cherry pie filling or any other pie filling that you want if you desire.