Pineapple Fruit Squares
Ingredients
- Fruit Filling: ⓘ
- 2-1/2 cups of crushed pineapple (1-1/2 14.5oz. cans), slightly drained ⓘ
- 1 cup of sugar ⓘ
- 2-1/2 Tablespoons of cornstarch ⓘ
- 1/4 teaspoon of salt ⓘ
- Pastry Crust:
- 3-1/2 cups of flour ⓘ
- 1-1/2 Tablespoons of Baking Powder ⓘ
- 1/2 teaspoon of bakings soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 cup of sugar
- 2 sticks of butter, slightly chilled ⓘ
- 1 cup of sour cream ⓘ
- 3 large egg yolks, slightly beaten ⓘ
Instructions
- Fruit Filling:
- Combine all ingredients in a medium saucepan and cook over low heat until think and clear. Set aside to slightly cool.
- Pastry:
- Sift dry ingredients together in mixing bowl. Cut in the butter with a pastry cutter until it resembles small pea sized crumbs. Add sour cream and beaten egg yolks and mix until it comes together like a pie dough. Turn on floured board and knead till smooth. Roll out 2/3 of dough and press into a greased 13x18 jelly roll pan (use flour to prevent sticking). Pour slightly cooled fruit filling over crust. Roll out remainder of dough and cut into a strips. Form a lattice top on filling. Top with maraschino cherries mixture of chopped nuts. Bake for 30 minutes in a 350 degree oven (medium rack) until golden brown. Cool completely before cutting into small squares. Store covered in refrigerator after cutting.
Nutrition & Diet Analysis (per serving)
973
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).