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

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