AUNT HATTIE'S POLISH RAISED PINEAPPLE SQUARES, MAZUREK

Aunt Hattie's Polish Raised Pineapple Squares, Mazurek image

Provided by Jezski

Time 1h

Yield 24 serving(s)

Number Of Ingredients 9

1 small fresh yeast cake (or 1 pkg. dry yeast)
1/2 cup scalded milk, cooled
3 egg yolks
1/2 lb butter
3 cups sifted flour
2 tablespoons sugar
1 teaspoon salt
1 (20 ounce) can crushed pineapple, undrained
1 -2 tablespoon cornstarch, just enough to thicken slightly

Steps:

To start, make a pineapple filling by mixing a large can of crushed pineapple with cornstarch and simmering until thick. Might need a little fresh lemon juice to make tastier. Cool.
Mix together and set aside yeast, milk, egg yolks; this is the sponge. If using dry yeast, dissolve it in a little water first.
Mix as for pie crust: butter, flour, sugar, salt
Mix with the sponge.
Divide dough in half. Roll out half of the dough and line a 15 x 11 jellyroll pan.
Cover with the pineapple filling. Yes, it's a pretty thin layer. Supposed to be!
Roll second half, cut in strips and lattice over top
Let raise 1 hour. Bake at 350 for 35 minutes.
Drizzle with following frosting and sprinkle with chopped nuts if desired.
Frosting: 1 T butter, /2 t vanilla, powdered sugar.