About 25 years ago, I found this recipe in the Salt Lake Tribune. Over the years it has become a favorite Easter treat. It’s a really yummy flaky pastry with a not-too-sweet pineapple filling. I’m not gong to lie…My friend Val- a talented and ruthlessly honest decorator, who once told me a light fixture I had in my entry was “truly heinous” AND who should have her own show on HDTV, loves to use that phrase. We laugh because one time, she told a client “I’m not going to lie” when they asked her opinion about a piece of furniture, and the client said- “saying that implies you are lying to me about everything else you say to me without the ‘ I’m not going to lie’ preface”. Uhhh, that was a long side note. Anyway, back to the NOT lying. This is not one of those recipes I am going to tout as being simple. You can’t throw it together in a few minutes. The dough is a little hard to work with. It has a few- make and refrigerate or cook and cool steps. But TOTALLY worth it in the end. I mean, it’s not brain surgery, but it’s also not super simple. You know how much I love pies and pastries. I’m not gonna lie, this one is at the top of my favorite list.
4 sticks butter (2 cups)