FILLING:

1 (20 oz.) can crushed pineapple, drained
1/2 c. sugar
3/4 c. water
3 tbsp. cornstarch
1 egg yolk

Combine pineapples, sugar and water in saucepan. Bring to a boil. Dissolve cornstarch in a little cold water and add to pineapple mixture. Add egg yolk. Cook, stirring, until thick; then remove from heat. Cool to room temperature.

DOUGH:

3 c. flour
1/2 c. butter
1 tbsp. sugar
1 pkg. dry yeast
2/3 c. milk, scalded and cooled
1 tsp. vanilla

Soften yeast in a little warm water. Cut butter into flour to form a crumb-like mixture. Add remaining ingredients to crumb mixture and mix well to form dough. Roll out 1/2 the dough to size of cookie sheet. Place on greased cookie sheet and spread filling over dough. Roll out other 1/2 of dough to same size. Place over filling over dough. Roll out other 1/2 of dough to same size. Place over filling, and seal edges. Cover with a damp towel and let rise is a warm place for 1/2 hour.

Bake at 350 degrees for 30 minutes. When cool, frost with powdered sugar icing and, if desired, sprinkle with chopped nuts.