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–+ servings
Polish Recipe - Pineapple Butts
Pineapple Bits is a nostalgic dessert that blends Eastern European baking traditions with tropical flavors. This unique treat combines a tender, pie-like pastry crust with a sweet and tangy pineapple filling, creating a beautiful balance of richness and brightness. The topping of cream cheese frosting adds a creamy layer that complements the fruity base. Beloved for gatherings, it’s a crowd-pleasing dessert that’s both comforting and festive, reflecting the resourcefulness and creativity of traditional home baking. It bridges the hearty style of European pastries with an unexpected tropical twist, making it a memorable recipe for holidays or potlucks.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine eastern european
Servings 16
Calories 295 kcal

Ingredients
  

Crust:

  • 5 cups flour
  • 1 cup Crisco (or Fluffo shortening)
  • 1 cup milk
  • 1 ½ tsp salt

Filling:

  • 1 large can crushed pineapple
  • 1 cup sugar
  • 5 tbsp instant tapioca

Frosting:

  • 3 oz cream cheese (softened)
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • walnuts (chopped, for topping)

Instructions
 

Step 1: Prepare Dough

  • Mix flour and salt. Cut in Crisco until crumbly. Add milk and work into dough as lightly as possible.

Step 2: Roll Dough

  • Divide dough in half. Roll one portion to fit a large cookie sheet, building up edges as for pie.

Step 3: Make Filling

  • Mix crushed pineapple with sugar and tapioca. Spread evenly over dough in cookie sheet.

Step 4: Add Top Layer

  • Roll out remaining dough and place over filling. Seal edges as for pie.

Step 5: Bake

  • Bake at 400°F for about 45 minutes, or until golden brown.

Step 6: Frosting

  • Beat together cream cheese, milk, and vanilla. Gradually add powdered sugar until smooth.

Step 7: Finish Dessert

  • Spread frosting over cooled pastry. Sprinkle with chopped nuts if desired. Cut into squares and serve.

Tips

  • Use parchment paper in the cookie sheet for easier removal and cleaner cuts.
  • Chill the dough briefly if it becomes too soft while rolling; it will handle more easily.
  • Lightly flour your surface and rolling pin to avoid sticking but avoid adding too much extra flour.
  • Be sure to seal the edges well to prevent the pineapple filling from leaking out during baking.
  • Add finely chopped walnuts or pecans to the frosting topping for extra texture and flavor (as suggested on the card).
  • Allow the pastry to cool completely before frosting to prevent the icing from melting.
  • If the filling looks very juicy, add a little extra instant tapioca to help it thicken when baked.
  • Cut into small squares for party trays or larger rectangles for dessert-size portions.
  • Try dusting with powdered sugar instead of frosting if you prefer a lighter finish.

Nutrition

Calories: 295kcalCarbohydrates: 46gProtein: 3gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 10mgSodium: 170mgPotassium: 95mgFiber: 1gSugar: 26gVitamin A: 150IUVitamin C: 3mgCalcium: 25mgIron: 1.5mg
Keyword cream cheese frosting, iced pastry, pineapple filling, pineapple pastry, Polish dessert, potluck dessert, sheet pan bars, vintage recipe
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