Friday, August 2, 2013

GLAZED PINEAPPLE SQUARES


The setting .. the dough ... the filling ... the topping ...
ah .. a square fit for a party!


It takes a little time to put these together but the effort is forgotten
after the first bite into this tender pineapple delicacy.


The pastry crust includes yeast and is rolled out right in the pan
before the rising period.  My pizza roller is the perfect tool for this step
but any rolling pin will work.  Press pastry up the sides with your fingers.


Spread pineapple filling evenly over the pastry.


Roll out top crust on a marked sheet of waxed paper.
Make slits in dough in a uniform pattern to allow steam to escape.
There may be other ways of transferring the pastry to cover the filling
but the method I use is as follows.
Using the narrow end of the waxed paper, carefully fold the
pastry in half.  Then fold it again so it is quartered.


Carefully place folded pastry on one corner of the pan.


Unfold pastry to cover half the pan and then unfold again to cover
the remaining half.


Press pastry lightly seal edges around pan.
If you forgot to make the slits in the earlier step, make them now.


Top is brushed with slightly beaten egg white and sprinkled with nuts.


While still warm drizzle with a powdered sugar glaze.


Put on the tea kettle and have a cuppa tea and a warm square.
My affinity with this morsel is as strong as a great friendship!


GLAZED PINEAPPLE SQUARES

Filling
3/4 cup sugar
¼ cup cornstarch
1 can (20 oz.) crushed pineapple, undrained (1½ cups)

Mix sugar and cornstarch in heavy saucepan.  Stir in crushed pineapple.
Cook and stir over medium heat until thickened.  Cool.

1 pkg. dry yeast (1 tbsp.)
¼ cup lukewarm water
1 tsp. sugar

In small bowl dissolve yeast and sugar in warm water.

4 cups all-purpose flour
¼ tsp. salt
1 cup butter or margarine
2/3 cup warm milk
4 egg yolks, beaten with fork

Mix flour and salt; cut in butter using pastry blender of food processor,
Add yeast, milk and egg yolks.  Mix together until dough is formed.
Divide dough in half.  Roll bottom pastry directly in 10 x 15 - inch rimmed
baking pan.  Spread with pineapple filling.

For top crust, outline 10 x 15 - inch rectangle on sheet of waxed paper.
Turn paper over, dust lightly with flour and roll pastry to fit outline.
Cut slits in uniform diagonal pattern.
Carefully turn pastry over pineapple layer and remove waxed paper.
Press lightly to seal edges around pan,

1 egg white
1/3 cup chopped pecans
Brush top with slightly beaten egg white; sprinkle with nuts.
Cover and let rise in warm place for 1½ hours.
Bake in preheated 350 degree oven for 30 minutes or until golden brown.
While warm drizzle with a glaze.
Glaze: blend 1 cup powdered sugar with 2 tbsp. milk until smooth and
of drizzling consistency.
Yield: 24 servings

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