5 c. flour
1 lb. butter
5 eggs
1 c. Carnation evaporated milk
1 cake yeast
2 tbsp. sugar

NUT FILLING:

1 lb. walnuts
1/4 c. milk
2 tbsp. butter, melted
1 c. sugar

Heat nut filling ingredients, stir until sugar melts.

Crumble 1 cake yeast. Sprinkle with 2 tablespoons sugar. Mix butter and flour as for pie crust. Mix 1 cup Carnation, 5 eggs and yeast. Add to butter and flour mixture. Knead with hand until dough sticks together.

Roll into walnut size balls. Pat out with hand or rolling pin. Fill with nut mixture, fold and seal. Bake at 350 degrees for 15 minutes.