Aunt Hattie's Polish Raised Pineapple Squares, Mazurek

Name: Aunt Hattie's Polish Raised Pineapple Squares, Mazurek
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 24 serving(s)
Ingredients: 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

Submitted by Jezski

"Aunt Hattie made a living out of baking this, and Placek, pound cake and other Polish recipes to order. That kept her pretty busy. A very old treasured family recipe. Jarred fruit filling (such as Solo brand) may be used instead of the home-made pineapple filling. Not quite as good though. And you might need more than one jar. Might as well bite the bullet and just make it yourself!"

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Ready In:: 1hr
Ingredients:: 9
Serves:: 24

ingredients

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

directions

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.