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Pineapple and Nut Pinwheels

Submitted by Mary Ann Miacyznski, University of Pittsburgh, Oakland.

1/2 pint cream
1 cup butter
4 cups flour
1 small yeast cake or 1 package dry (we used dry)
4 egg yolks
1 whole egg
1/4 teaspoon salt
1 (20-ounce) can crushed pineapple
2 tablespoons tapioca
1 tablespoon cornstarch
1 1/2 cups walnuts
1 cup sugar

For the dough: Scald cream and allow to cool.

Combine flour and butter, then add eggs and salt.

Dissolve yeast in a little of the cream, then add both the yeast mixture and cream to dough. Place in refrigerator for about 2 hours.

While dough is chilling, prepare filling.

For the filling: Drain pineapple. Combine pineapple with tapioca and cornstarch. Mix well so you don't have lumps of cornstarch. Set aside.

Grind 1 1/2 cups walnuts. Combine with 1 cup sugar.

Cut dough into four equal pieces. Roll one piece at a time in the sugar/nut mixture. Divide pineapple mixture into four equal amounts. Spread 1/4 of the pineapple onto one of the pieces of the dough that has been rolled out and then roll like you would a jelly roll. Wrap in waxed paper and place in freezer for about 1/2 hour. (This enables you to cut through the roll more easily.) Cut into 1/2-inch slices and place on cookie sheet (covered with parchment paper). Bake at 375 degrees for 20 minutes or until golden. Makes 31/2 dozen.

Tested by Karen Carlin

Thursday, December 02, 1999

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