2 1/2 c. flour
1 tbsp. sugar
1/4 tsp. salt
3/4 c. butter
1/4 c. milk, scalded & cooled to lukewarm
4 egg yolks
1 pkg. yeast in 2 tbsp. water (110 degrees)

Mix ingredients and refrigerate 4 to 24 hours. Roll into 4 (10 inch) squares, spread 2 with filling (cooked 5 minutes until thick). 1/2 c. water 1 beaten egg 2 tbsp. lemon juice 3 tbsp. cornstarch 2 cans crushed pineapple, drained

Cover with the other 10 inch squares. Place in 2 (9 inch) square pans or 1 (12 x 18 inch) pan. Dough is rich so it raises little. Check for puffy feel. Bake 25 to 30 minutes at 350 degrees until nicely browned. Drizzle powdered sugar glaze over. Cut into large squares to serve.