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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 package dry yeast |
1/4 cup warm water (105° to 115°) |
6 cups all-purpose flour |
1 tablespoon sugar |
1/2 teaspoon salt |
2 cups shortening |
3 eggs, beaten |
1 cup milk |
sugar |
pineapple filling |
Directions:
1. Dissolve yeast in water; let stand 5 minutes or until bubbly. Set aside.
2. Combine flour, 1 tablespoon sugar, and salt in a large mixing bowl; mix well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Combine eggs and milk; gradually add to flour mixture, beating at medium speed of electric mixer until smooth. Add yeast mixture, mixing well. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk.
3. Punch dough down. Sprinkle lightly floured surface with sugar. Roll pastry to 1/8-inch thickness on surface. Cut into thirty 4-inch squares.
4. Spoon 1 tablespoon pineapple filling in center of each pastry square. Moisten edges of squares; fold pastry in half to form rectangles. Press edges firmly together to seal.
5. Place on ungreased baking sheets. Bake at 425° for 15 minutes or until lightly browned.
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