1/2 lb. butter
3 c. flour
1/2 c. canned milk
2 tbsp. sugar
2 eggs
1 pkg. yeast
2 tbsp. warm water
1 tsp. sugar

FILLING:

1 pkg. cream cheese (8 oz., soft)
1/2 egg or 1 sm.
1/4 c. powdered sugar

Cut butter into flour until fine. Scald 1/2 cup of canned milk with 2 tablespoons sugar; cool. Add 2 well beaten eggs.

Mix yeast, water and 1 teaspoon sugar. Stir yeast into milk mixture and then stir all into flour. Let stand while preparing filling.

Filling: Blend together cream cheese, egg and powdered sugar.

Divide dough into 4 parts, roll out in circle. Cut into pie wedges, spread filling on wedges and roll starting at wide end. Place in pan, point on bottom. Let rise and bake in moderate oven until light brown.