Pineapple and Nut Pinwheels
1/2 pt. cream
1 C. butter
4 C. flour
1 small yeast cake or 1 package dry
4 egg yolks
1 whole egg
1/4 t. salt
1 (20 oz.) can crushed pineapple
2 T. tapioca
1 T. cornstarch
1 1/2 C. walnuts
1 C. 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°F. for 20 minutes or until golden.
Makes 3 1/2 dozen.