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Serving Size : 18
1 8 1/4 oz can crushed pineapple -- drained - reserve syrup
1 TBSP cornstarch
1/3 cup sugar -- plus 2 TBSP
1 dash mace
1/2 cup butter
1 egg -- separated
1/2 tsp vanilla extract
1/4 tsp almond extract
1 1/2 c flour
1/2 tsp baking powder
2 TBSP almonds -- sliced
In a small saucepan, combine the rushed pineapple, cornstarch, 2 TBSP
sugar & mace. Cook, stirring constantly, until the mixture boils and
thickens. Remove from heat & cool.
Cream the butter, remaining sugar, egg yolk & vanilla and almond
extracts. Sift the flour with the salt & baking powder and blend into
the butter mixture, alternating with 1-1/2 TBSP of the reserved
pineapple syrup. Cover & chill for 30 minutes.
Preheat the oven to 325 degrees.
Divide the batter into 2 equal portions & shape each into a rectangle.
Roll each rectangle to 7x11" between 2 sheets of wax paper. Spread half
the pineapple filling down the center of each rectangle, covering the
center third of the dough. Use spatulas to lift each edge of the dough,
then fold the lengthwise sides over the filling, leaving about 3/4"
space between the 2 sides.
Beat the egg white lightly, then brush it over the dough. Fold again in
half length-wise so the pastry makes a narrow 4-layered strip. Brush
the tops with egg white & sprinkle each strip with a TBSP of almonds.
Lift pastries onto a baking sheet using broad spatulas. Bake for 45
minutes, until lightly browned. Cool for 10 minutes on the baking
sheet, then slide carefully onto a wire rack to cool completely. When
cold, cut diagonally into strips about 1-1/4" wide
1 8 1/4 oz can crushed pineapple -- drained - reserve syrup
1 TBSP cornstarch
1/3 cup sugar -- plus 2 TBSP
1 dash mace
1/2 cup butter
1 egg -- separated
1/2 tsp vanilla extract
1/4 tsp almond extract
1 1/2 c flour
1/2 tsp baking powder
2 TBSP almonds -- sliced
In a small saucepan, combine the rushed pineapple, cornstarch, 2 TBSP
sugar & mace. Cook, stirring constantly, until the mixture boils and
thickens. Remove from heat & cool.
Cream the butter, remaining sugar, egg yolk & vanilla and almond
extracts. Sift the flour with the salt & baking powder and blend into
the butter mixture, alternating with 1-1/2 TBSP of the reserved
pineapple syrup. Cover & chill for 30 minutes.
Preheat the oven to 325 degrees.
Divide the batter into 2 equal portions & shape each into a rectangle.
Roll each rectangle to 7x11" between 2 sheets of wax paper. Spread half
the pineapple filling down the center of each rectangle, covering the
center third of the dough. Use spatulas to lift each edge of the dough,
then fold the lengthwise sides over the filling, leaving about 3/4"
space between the 2 sides.
Beat the egg white lightly, then brush it over the dough. Fold again in
half length-wise so the pastry makes a narrow 4-layered strip. Brush
the tops with egg white & sprinkle each strip with a TBSP of almonds.
Lift pastries onto a baking sheet using broad spatulas. Bake for 45
minutes, until lightly browned. Cool for 10 minutes on the baking
sheet, then slide carefully onto a wire rack to cool completely. When
cold, cut diagonally into strips about 1-1/4" wide
