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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!”

Ingredients Nutrition


  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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