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Flaky Pineapple Pastry


  • 4 sticks butter 2 cups
  • 4 cups flour
  • 1 cup sour cream
  • 1 teaspoons vanilla
  • 3 cups crushed drained pineapple (about 2 large cans)
  • 1 1/4 cups sugar
  • 3 tablespoons cornstarch
  • 1 egg for top of pastry


  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 4 tablespoons water milk or cream (cream is best)


  1. Cut butter into flour until mixture resembles coarse crumbs. Add sour cream and vanilla, mix well. Refrigerate for at least 2 hours.
  2. Heat pineapple and sugar over medium to medium high heat in saucepan until bubbling. Add cornstarch a tablespoon at a time, stirring well until dissolved into pineapple and sugar. Cook over medium heat stirring until mixture is thick. Takes about 5 minutes total. Chill.
  3. Roll out half of dough and place in bottom of an un greased jelly roll pan (10x14). I like to over lap the edge a little, then fold back over the top crust.
  4. Preheat oven to 325 degrees.
  5. Spread cooled pineapple mixture over dough, leaving a 1/2 inch border.
  6. Roll out remaining dough and place carefully over top of crust and filling. Crimp edges to seal. Cut slits in top crust to allow steam to escape.
  7. Beat egg in bowl, brush over top of pastry.
  8. Bake at 325 degrees for about 55 minutes on lower half of oven, until light golden brown. Remove from oven and let cool.
  9. Mix glaze and drizzle over top of pastry. When completely cooled, cut into squares.

Recipe Notes

-The pastry dough does not freeze well. You can make the dough a day ahead, and refrigerate until ready to use.