FILLING:

3 (8 oz.) pkgs. cream cheese
2 egg yolks
1 tsp. vanilla
1 1/4 c. sugar

Beat all the above until well blended, set aside.

CRUST:

1 cake dry yeast
1/4 c. warm milk
1 tsp. sugar

Mix all these well and set aside.

1 c. butter
2 1/2 c. flour
1/2 tsp. salt
4 egg yolks, slightly beaten

Mix like for pie dough and add to the yeast mixture. Divide dough in half and roll it to fit a cookie sheet that is 10" x 15" letting a little hang over the sides. Pour in the filling and roll the other part of the dough and place on top of the filling, flute the edges like for a pie. Take enough coarsely chopped nuts and put them on top of the dough pressing them in slightly.

Bake in a 350 degree oven and bake for 35 to 45 minutes until a slight golden brown. Cool and sprinkle generously with powdered sugar. This recipe uses yeast but does not need to rise at all.