1/2 lb. butter
3 c. flour
3 egg yolks, beaten
1 cake yeast
1 tbsp. sugar
8 tbsp. cream or top milk
1/8 tsp. vanilla

Mix flour and butter thoroughly. Add beaten egg yolks. Mix well. Add yeast which has been raised in the warm cream and sugar. Add vanilla. Knead well. Roll out thin and cut into wedges. Place a small amount of apricot filling on each wedge and roll into a small crescent shaped horn. Place on lightly greased tins and allow to stand 20 minutes. Bake in moderate oven, or about 350 degrees, for 20 to 25 minutes, until lightly browned.