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|Subject: Pineapple Squares||Date: 9/29/2012 6:05 PM|
|Author: zoningfool||Number: 54579 of 55855|
Here's the regular version of pineapple squares I make (I posted the GF version on the foodies w/allergies board)
(makes one 8x8 pan)
1 cup flour
1/4 cup sugar
3/4 teaspoon baking powder
1/4 c butter (1/2 stick)
1 egg, beaten*
2 TB milk
1 small (8-ounce) can crushed pineapple, juice included
1 TB sugar (omit if the pineapple is packed in syrup)
1 TB cornstarch
Combine filling ingredients and cook until thickened; let cool.
While filling is cooling, make dough:
Combine flour, sugar and baking powder.
Mix together butter, egg and milk.
Add dry ingredients to butter mixture, mixing until dough forms.
Pat ~2/3 dough into bottom of sprayed 8x8 pan. Spread cooled filling over dough. Roll out remaining dough on floured surface, cut into approximately 1" wide strips and top filling in a lattice (or criss-cross pattern without weaving) with strips. Sprinkle with coarse sugar. Bake at 350 degrees for 25-30 minutes or until crust turns golden brown.
* actually it would be 1/2 an egg for the regular version (I reduced the recipe down from a jelly roll pan size), but you may as well just use the whole egg unless you have use for the other 1/2 or maybe brush it on top the lattice crust before sprinkling with sugar.
Cut into 9 squares.
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