Prep 1 hr
Cook 35 mins
This a recipe the was given to me by my soon-to-be mother-in-law because I told her that I would love to have recipes from my fiance's childhood to make and surprise him with. These squares are so awesome! They are not too sweet, and at great cold out of the refrigerator. I wish my mother would have known how to make them when I was a child. LoL! Thank goodness I didn't go a lifetime without them.
- 1⁄2 cup sugar
- 3 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 1 egg yolk
- 1 2⁄3 cups canned crushed pineapple with juice
- 1 lb cottage cheese
- 1 egg yolk
- 2⁄3 cup milk
- 1 teaspoon sugar
- 1 (1/4 ounce) package dry active yeast
- 1⁄4 cup lukewarm water (105 degrees)
- 4 egg yolks
- 4 cups flour
- 1 cup cold butter, cut into small cubes
- Mix 1/2 cup sugar, cornstarch, and salt in a sauce pan.
- Stir in 1 egg yolk and pineapple.
- Cook over medium-medium-high heat until think.
- Set aside to cool completely.
- In a medium bowl, mix together cottage cheese and 1 egg yolk and set aside.
- Scald milk
- Add teaspoon of sugar to milk and set aside to cool to lukewarm.
- Dissolve yeast in lukewarm water for 1-2 minutes.
- Add yeast mixture to milk and set sit until lots of little bubbles form on surface.
- In a large bowl cut together butter and flour until in resembles a course meal.
- Stir yeast mixture into the flour mixture
- On a floured surface, roll out 2/3's of the dough to fit the bottom of a 16-10" baking pan.
- Spread cottage cheese mixture over dough followed by pineapple mixture.
- Roll out remaining dough and cut into lattice strips.
- Lay the strips in an over-under pattern across the top of the pineapple mixture to give the lattice effect.
- Cover and let rise in a moist warm area for 1 hour.
- Bake in a preheated oven for 35-40 minutes.