|Flour||6 Cup (96 tbs), sifted|
|Lard||2 Cup (32 tbs)|
|Eggs||3 , well beaten|
|Cake yeast||2 Ounce, dissolved in 0.5 cup warm water|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Crushed pineapple||1 Can (10 oz)|
Mix the first 4 ingredients as for a pie crust.
Add yeast mixture and chill overnight.
Roll chilled dough on sugared board.
Cut into squares and fill in center of squares.
Lap over opposite ends in middle over the filling.
Bake at 400 degrees for 10 to 14 minutes or until lightly browned.
Cook all ingredients until clear then let chill.