2 c. flour
1/2 tsp. salt
1/2 c. butter
1/4 c. warm water
1 can Solo almond filling
1 beaten egg
1 tbsp. sugar
1 pkg. active dry yeast
1/4 c. milk

Mix yeast and warm water; add salt, butter, egg, sugar and milk. Mix well. Stir in flour, turn onto floured board. Knead for 5 minutes. Return to bowl, cover with damp towel. Refrigerate overnight (raise to double).

Split into two pieces. Roll each piece into rectangular shapes (approximately 10 inch by 20 inch). Spread the almond filling (the long way) in the middle of the two pieces of dough. Fold the dough over on both sides of the filling, sealing the filling in, placing the seam down.

Shape the dough into 2 half circles; arrange each piece on a cookie sheet. Cover, raise to double in size. Bake at 375 degrees for approximately 1 hour or until golden brown.