Monday, June 22, 2015

Pineapple Pastry

I found this recipe in the Mennonite Treasury. I made it a long time ago and it was delicious. I made it again with a few changes and only did half the recipe. I took it to my daughter's house for father's day lunch and it was enjoyed!

  • 1/4 cup sugar
  • 1 1/2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1 egg yolk
  • 1 cup crushed pineapple, drained (reserve juice)
  • 1/3 cup of the reserved pineapple juice
  1. In a small bowl whisk sugar, cornstarch, and salt. 
  2. In a small saucepan, whisk together egg yolk, crushed pineapple, and pineapple juice, then add in sugar mixture, whisking until smooth.
  3. Cook over medium heat until mixture thickens. Set aside to cool.
  • 1 1/4 cup flour
  • 1 1/2 teaspoon yeast
  • 1/2 cup butter
  • 1/3 cup water
  • 2 egg yolks
  1. In a medum sized bowl, whisk together flour and yeast.
  2. Using a pastry blender cut in butter like you would for pie dough.
  3. Whisk water and egg yolks together and add to flour mixture. Gather up dough and form into a ball.
  4. Divide dough into two pieces. Roll one piece of dough to fit an 8" by 12" pan. 
  5. Scoop filling into the pan, spreading it evenly. Roll out the second piece of dough and place on top of the filling.
  6. Crimp edges and cut little slits on top as you would for pie.
  7. Let rise in warm place for 35 minutes.
  8. Bake in a 375ยบ oven for 20 minutes, until golden in color.
  9. While still warm spread with the following glaze:
  • 1/2 cup icing sugar
  • 1/2 teaspoon vanilla
  • Enough pineapple juice to make a slightly thin glaze.


  1. Sounds delicious and I plan to make this for the upcoming church picnic. Had made Tina's Rhubarb Marshmallow dessert (as previously posted by Charlotte) and every last bit of it got eaten; people came back to scrape the pan for another taste! Thank you all for sharing.

  2. What kind of yeast did you use Betty? Regular or fast rising or does it matter?

  3. Janina..I used fast rising yeast but I don't think it would matter what kind you use.

  4. It was very good, I went back for seconds. A unique tasty dessert.

  5. So is this the halved recipe? If I wanted a larger yield would I just double the amounts? What size pan should I use for that?
    Thank you! Looking forward to making it.

    1. Yes this is the halved recipe and you can double the amount. The pan does not need to be double the size. The recipe in the Mennonite Treasury states an 11" by 16" size pan. (that would be for double this recipe)

  6. Sounds delicious and i am wondering if this can be frozen after it is baked?

    1. Mine never made it to the freezer but I'm sure you can freeze it.