1 cake yeast
1/4 c. scalded milk
1 tbsp. sugar
2 sticks butter
2 1/2 c. flour
1/2 tsp. salt
4 egg yolks

FILLING:

2 (8 oz.) cream cheese
1 c. sugar
1/2 c. finely chopped nuts
1 egg
1 tsp. vanilla

Crumble yeast into milk, allow to stand; add sugar. Cut butter into flour and salt like pie crust. Add yolks to yeast and mix. Divide into 2 parts, fit 1/2 into 9 x 13 pan. Save the other 1/2 of dough to cover filling.

Beat cheese, eggs, sugar and vanilla. Spread over dough. Top then with other leftover dough.

Brush with egg white, sprinkle nuts. Let rise for 1 hour. Bake at 350 degrees for 30 to 35 minutes. Add thin glaze with lemon juice drizzled over top.