August 10, 2012

Flaky Pineapple Squares

My mom recently leant me a cookbook that she and some ladies put together in 1979. I was after one particular recipe, but as I flipped through the typewritten pages, I stumbled across a recipe that I had forgotten all about. As soon as I saw the words flaky pineapple squares with my mom’s name next to it, my mouth started to water. How could I have forgotten about these bars?! Slightly sweetened pineapple sandwiched between a flaky crust that gets a subtle nutty taste from all of the butter baked in. I had to make these and I had the perfect opportunity to share them because I really could and would have eaten them all. By myself. Happily.

Since making these bars was unscheduled, I only made a half batch. I ended up putting myself in a bind with time, but it all worked out and I was actually 15 minutes early with all of my baked goods. Whew! Had I been thinking, I would have rolled out the entire piece of dough and then folded it in half to complete the assembly.

Flaky Pineapple Squares
4 C all-purpose flour
1 lb unsalted butter
1 C sour cream
1 t vanilla
2 - 20oz cans crushed pineapple, drained
1 C sugar
3 T corn starch
confectioners sugar, for dusting

Using a food processor, pastry blender, or two knives, cut the butter into the flour. Mix in the sour cream and vanilla until combined and dough forms. (I did it quickly by hand so as to not allow the butter to be warmed by me) Cover and refrigerate for 2 hours.

In a large saucepan, cook the pineapple, sugar, and corn starch over medium heat. Gently stir the mixture until it thickens, about 5-7 minutes. Set aside to cool completely.

Once ready to assemble the bars, heat the oven to 325ยบ F. On a lightly floured surface, roll out half of the dough and place it on an ungreased jelly roll pan or cookie sheet. Gently spread the pineapple filling evenly over the dough almost up to the edges. Roll out the remaining half of dough and gently lay on top of the pineapple.

Bake for 50-55 minutes, until the top is golden brown. Remove from oven and let cool. Cut into desired sizes and dust with confectioners sugar. Can yield up to 70 bite size pieces.

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