Pineapple Danish Pastry

Makes 80 cookies

Make dough ahead so that it has a chance to chill in the refridgerator before you roll it out.  Also, the filling needs to cool before using.

Dough:
6 cups flour
1/4 sugar
1 packet dry yeast (1 tablespoon)
1 cup butter (2 sticks)
1 cup crisco shortening
4 eggs
1/4 cup water (warm, not hot)

Put the yeast into the warm water and let set for a few minutes until it starts to foam.  Beat the 4 eggs and add to the yeast mixture.

Mix together the sugar, flour, butter and shortening.  Combine this mixture with the yeast and eggs and blend until the moisture is absorbed.  The mixture will be sticky.  Knead until well mixed and smooth - 5 to 10 minutes.

Make 10 balls and place them on a plate.  Cover with wax paper and chill several hours or overnight.

Filling:

1 can crushed pineapple
1 cup sugar
1/4 cup corn starch
pinch of salt

Put the above ingredients in a sauce pan at medium temperature.  Stir constantly until it starts to bubble.  Place in a dish to cool then refridgerate several hours or overnight.

When the dough and the filling are properly cooled, sprinkle your rolling surface with powdered sugar then roll out each ball of dough to the size of an average dinner plate.  Take a butter knife and