Summary
Yield | |
---|---|
Source | Peg Craighead (1977) |
Prep time | 9 hours, 30 minutes |
Cooking time | 25 minutes |
Total time | 9 hours, 55 minutes |
Ingredients
2 pk
dry yeast 2 T
water 15 T
sugar (divided) 1⁄2 lb
butter 5 c
flour 1 c
sour cream 3
eggs, whole 3 pk
cream cheese (8 oz.) 3
egg yolks 3 t
vanilla 1 c
chopped pecans 1 cn
crushed pineapple (4 oz., drained)Instructions
For the dough: Mix dry yeast with water. Add 6 tablespoons sugar to yeast. Cut buffer into flour. Add sour cream and eggs to yeast mixture and mix. Add yeast mixture to flour. Knead well. Divide into 4 parts and wrap in wax paper. Refrigerate overnight.
For the filling: Cream together cream cheese (at room temperature), egg yolks, vanilla, 9 tablespoons sugar, chopped pecans and crushed pineapple. Roll out dough into 4 rectangles. Spread cheese filling down center and lap each side over middle. Place on greased wax paper-lined cookie sheets. Cover and let rise 1 hour. Bake 25 minutes at 375°, or until light brown. Frost, if you desire.