Family Recipes and more



Pineapple Bars



From the kitchen of Josephine Barkwell



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The yeast dough is topped with a cooked pineapple filling, then another layer of yeast dough. The bars are then topped off with a glaze and crushed nuts.



Pastry:

Scald:

2/3 c milk

When milk is cooled to lukewarm, add:

1 Tbsp sugar

1 yeast cake

Stir to dissolve.

Set aside.


With pastry blender, mix:

1 c butter

3 c flour

1 tsp salt

Add:

yeast mixture

1 tsp vanilla

3 egg YOLKS, beaten

Mix well.

Divide dough into 2 parts.


Filling:

Combine:

3 Tbsp cornstarch

1/2 c sugar

Add:

1 can (#2) crushed pineapple

3/4 c water

Cook until thick & clear.

Slowly add:

1 egg YOLK

Stirring constantly.

Stir until fully incorporated.

Let cool before spreading on dough.


Roll 1 part dough & put in a 12" x 18" pan.

Spread cooled filling over dough.

Roll out remaining dough.

Place on top of filling.

Let rise until light, about 1 hour.


Bake @ 350, 45 minutes or until golden.

Cool.

Drizzle with confectioner sugar & water glaze.

Sprinkle with chopped nuts.