2 c. flour
Pinch of salt
1 cake yeast
1 stick butter
2 egg yolks
1/2 c. sour cream
1 can almond filling

Flour and salt together. Add yeast and crumble. Cut in butter and work with hands.

In bowl mix eggs and sour cream and add to flour mixture until like pie dough. Divide into 3 balls and refrigerate 1 hour or overnight.

Dust table with powdered sugar. Roll flat and cut into 8 pie wedges. Fill with almond filling. Roll wide end down first. Foil on cookie sheet. Cook in oven 375 degrees, 25 minutes.

Mix milk and powdered sugar for topping.