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Aunt Hattie's Polish Raised Pineapple Squares, Mazurek

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“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!”
READY IN:
1hr
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Mix together and set aside yeast, milk, egg yolks; this is the sponge. If using dry yeast, dissolve it in a little water first.
  3. Mix as for pie crust: butter, flour, sugar, salt
  4. Mix with the sponge.
  5. Divide dough in half. Roll out half of the dough and line a 15 x 11 jellyroll pan.
  6. Cover with the pineapple filling. Yes, it's a pretty thin layer. Supposed to be!
  7. Roll second half, cut in strips and lattice over top
  8. Let raise 1 hour. Bake at 350 for 35 minutes.
  9. Drizzle with following frosting and sprinkle with chopped nuts if desired.
  10. Frosting: 1 T butter, /2 t vanilla, powdered sugar.

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