2 1/2 c. flour
Few grains salt
2 tbsp. sugar
2 sticks butter (1/2 lb.)
3 egg yolks
1 pkg. dry yeast
1 tbsp. sugar
2/3 c. warm milk
1/4 c. warm water
3 or 4 (8 oz.) pkgs. cream cheese, room temp.
2 tbsp. vanilla
1 - 1 1/2 c. sugar

Sift together flour, salt and 2 tablespoons sugar; cut in butter until mixture is crumbly. Soften yeast according to package directions (8 to 10 minutes). Combine egg yolks with milk, then stir into the flour mixture along with the yeast. Mix together and then put the dough in the refrigerator for 1 to 2 hours or longer. Dough is soft.

Divide dough into two parts. Roll out 1/2 between two sheets of waxed paper (floured). Or just pat out on the bottom of a 9"x13" pan. Make filling by mixing cream cheese, vanilla and 1 to 1 1/2 cups sugar together well. Spread cheese filling on dough in pan. Cover with the second half of dough, rolled out. Make some slits for steam to escape while baking. Let rise for 45 minutes to 1 hour at room temperature. Bake at 350 degrees for about 30 minutes. Cool in pan.