2/3 c. milk, scalded
1 tbsp. sugar
1 pkg. yeast
3 c. flour
1 c. butter
3 egg yolks
Confectioners' sugar

FILLING:

1 (20 oz.) can crushed pineapple
1 c. sugar
3 tbsp. cornstarch

Dissolve yeast in milk cooled to lukewarm, then add sugar. In separate bowl combine room temperature butter and flour with fork until crumbly. Add egg yolks then yeast mixture. Knead dough until smooth. Pat 2/3 of the dough in a jelly roll pan. Spread filling evenly then roll out remaining dough. Cut this into strips and criss-cross over filling.

Bake at 350 degrees for 30 minutes or until lightly browned. When cool, sprinkle with sifted confectioners' sugar and cut into squares.

Filling: Combine all ingredients in small saucepan. Bring to a boil over medium high heat. Stir until thick and clear. Cool to room temperature.