1 cake compressed yeast
1/2 c. lukewarm water
4 c. flour
1/2 tsp. salt
4 tbsp. sugar
1 c. butter
4 egg yolks
1 c. milk

Mix yeast with water. Sift flour, salt and sugar into mixing bowl. Blend in butter as you would for pie crust. Add milk to beaten egg yolks. Add this and yeast to flour. Cover and store in refrigerator overnight. Roll out and spread with beaten egg whites. Place filling over egg whites. Fold over dough and let rise 2 hours. Bake at 350 degrees.

FILLING:

3/4 c. cooked prunes
3/4 c. cooked apricots
8 oz. can crushed pineapple
1/2 c. sugar
1 1/2 tbsp. tapioca

Cook and cool before putting on egg whites.