Aunt Hattie'S Polish Raised Pineapple Squares, Mazurek – a delicious recipe with yeast cake, milk, egg yolks, butter, flour, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
To start, make a pineapple filling by mixing a large can of crushed pineapple with cornstarch and simmering until thick. Might need a little fresh lemon juice to make tastier. Cool.
2
Mix together and set aside yeast, milk, egg yolks; this is the sponge. If using dry yeast, dissolve it in a little water first.
3
Mix as for pie crust: butter, flour, sugar, salt
4
Mix with the sponge.
5
Divide dough in half. Roll out half of the dough and line a 15 x 11 jellyroll pan.
6
Cover with the pineapple filling. Yes, it's a pretty thin layer. Supposed to be!
7
Roll second half, cut in strips and lattice over top
8
Let raise 1 hour. Bake at 350 for 35 minutes.
9
Drizzle with following frosting and sprinkle with chopped nuts if desired.
10
Frosting: 1 T butter, /2 t vanilla, powdered sugar.
997
kcal
Calories
55
g
Fat
105
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 small fresh yeast cake (or 1 pkg. dry yeast), 1/2 cup scalded milk, cooled, 3 egg yolks, 1/2 lb butter, and more.
Yes, Aunt Hattie'S Polish Raised Pineapple Squares, Mazurek falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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