1 lb. butter
4 1/2 c. sifted flour
1 pkg. yeast, compressed or dry
1/4 c. warm water
3 tbsp. sugar
2 eggs, slightly beaten
1/2 tsp. salt
1 c. evaporated milk
1 tbsp. lemon juice
1 can (12 oz.) pastry filling, either almond, poppy seed or fruit flavor
Confectioners' sugar

Cut butter into flour in large mixing bowl until mix resembles cornmeal. Crumble or sprinkle yeast into warm water in medium size mixing bowl. Let stand 5 minutes to dissolve. Add sugar, eggs, salt, evaporated milk and lemon juice. Stir to mix well - add to flour mixture and blend. Cover tightly and chill overnight in refrigerator.

Work with one half of dough at a time when shaping pastry. Roll dough on lightly floured surface to 1/4 inch thickness and cut into 3 inch squares. Place 1 teaspoon filling on each square and overlap 2 opposite corners of each square. Pinch to seal and place 3 inches apart on ungreased baking sheet. Bake in preheated 350 degree oven for 20 to 25 minutes or until golden brown. When slightly cool, sift confectioners' sugar over top to dust lightly. Yield: 2 1/2 dozen pastries.