Pineapple Pocketbooks

1. 1

   Dissolve yeast in water; let stand 5 minutes or until bubbly. Set aside.

2. 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. 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. 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. 5

   Place on ungreased baking sheets. Bake at 425u00b0 for 15 minutes or until lightly browned.

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