Pineapple and Nut Pinwheels

1/2 pt. cream

1 C. butter

4 C. flour

1 small yeast cake or 1 package dry

4 egg yolks

1 whole egg

1/4 t. salt

1 (20 oz.) can crushed pineapple

2 T.  tapioca

1 T.  cornstarch

1 1/2 C.  walnuts

1 C.  sugar

For the dough:
Scald cream and allow to cool.

Combine flour and butter, then add eggs and salt.

Dissolve yeast in a little of the cream, then add both the yeast mixture and cream to dough. Place in refrigerator for about 2 hours.

While dough is chilling, prepare filling.

For the filling:
Drain pineapple. Combine pineapple with tapioca and cornstarch. Mix well so you don't have lumps of cornstarch. Set aside.

Grind 1 1/2 cups walnuts. Combine with 1 cup sugar.

Cut dough into four equal pieces. Roll one piece at a time in the sugar/nut mixture. Divide pineapple mixture into four equal amounts. Spread 1/4 of the pineapple onto one of the pieces of the dough that has been rolled out and then roll like you would a jelly roll. Wrap in waxed paper and place in freezer for about 1/2 hour. (This enables you to cut through the roll more easily.) Cut into 1/2-inch slices and place on cookie sheet (covered with parchment paper). Bake at 375°F. for 20 minutes or until golden.