From the kitchen of Josephine Barkwell
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.
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