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* Note: Pineapple in natural syrup may be used. Increase sugar to 3/4 cup for filling.
Filling: Combine cornstarch and sugar. Add crushed pineapple and cook on low heat until smooth, thick, and clear, about 5 to 10 minutes. Add one beaten egg yolk, mix well, and set aside to cool.
Dough: Dissolve one cake yeast and sugar in milk that has been scalded and cooled to lukewarm. Set aside to proof in a warm place. Sift flour and cut in butter as in making pie crust until it looks like little peas. Add milk mixture to egg yolks. Combine with flour and butter mixture.
Divide the dough in 2 parts. Roll out to fit a 12 x 14-inch or 10 x 15-inch greased jellyroll pan. Place one layer of dough in the jellyroll pan. Spread with pineapple filling and cover with the other half of the dough. Let it rise 1 hour. Bake at 350 degrees for 30 minutes until lightly golden brown.
Frosting: While squares are still warm, frost with 1 cup powdered sugar mixed with 4 Tablespoons milk. Sprinkle with chopped nuts while frosting is moist so that they can stick.
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