Pineapple Pocketbooks – a delicious recipe with yeast, warm water, all-purpose, sugar, salt, shortening. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Dissolve yeast in water; let stand 5 minutes or until bubbly. Set aside.
2
Combine flour, 1 tablespoon sugar, and salt in a large mixing bowl; mix well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Combine eggs and milk; gradually add to flour mixture, beating at medium speed of electric mixer until smooth. Add yeast mixture, mixing well. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85u00b0), free from drafts, 2 hours or until doubled in bulk.
3
Punch dough down. Sprinkle lightly floured surface with sugar. Roll pastry to 1/8-inch thickness on surface. Cut into thirty 4-inch squares.
4
Spoon 1 tablespoon pineapple filling in center of each pastry square. Moisten edges of squares; fold pastry in half to form rectangles. Press edges firmly together to seal.
5
Place on ungreased baking sheets. Bake at 425u00b0 for 15 minutes or until lightly browned.
814
kcal
Calories
11
g
Fat
144
g
Carbs
30
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 package dry yeast, 1/4 cup warm water (105u00b0 to 115u00b0), 6 cups all-purpose flour, 1 tablespoon sugar, and more.
Yes, Pineapple Pocketbooks falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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