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Categories:
sugar cornstarch salt egg yolk pineapple filling cottage cheese egg yolk dough milk sugar active yeast water egg yolks flour cold butter
Viewed: 11 - Published at: 9 years agoIngredients
- Filling 1
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 egg yolk
- 1 2/3 cups canned crushed pineapple with juice
- Filling 2
- 1 lb cottage cheese
- 1 egg yolk
- Dough
- 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
Method
- 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.
