1 c. hot water
1/2 c. butter
1 tbsp. sugar
1/2 tsp. salt
1 c. sifted flour
4 eggs
1 tsp. grated orange peel
1 tsp. grated lemon peel

PINEAPPLE FILLING:

1 1/2 c. milk
1/2 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
1/2 c. cold milk
3 eggs, slightly beaten
1 1/2 c. #2 can drained, crushed pineapple
1 tsp. vanilla

Lightly grease baking sheet. Bring to a boil in a saucepan first 4 ingredients. Add all at once the flour. Beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a ball. Remove from heat. Quickly beat in eggs, one at a time, beating until smooth after each addition. When glossy add orange peel and lemon peel.

Drop by tablespoons 2 inches apart. Bake at 450 degrees for 15 minutes. Lower heat to 350 degrees. Bake 15-20 minutes or until golden in color. Cool completely and cut a slit in side and fill with pineapple cream filling or whipped cream.

Filling: Sift together sugar, cornstarch and salt. Scald milk. Add sifted ingredients. Stir in 1/2 cup cold milk, stir gently and constantly. Vigorously stir 3 tablespoons mixture into eggs and then add eggs to custard mix. Cook 3-5 minutes. Cover and cool. Add pineapple.