4 c. flour
3 tbsp. sugar
1 tsp. salt
1/2 c. butter
1/2 c. lard or butter
3 egg yolks
1 pkg. yeast
1 c. lukewarm milk (boiled, then cooled)

Crumble flour, sugar, butter and lard between fingers like for crust. Add yeast with milk and slightly beaten egg yolks. Stir with spoon. Put in refrigerator overnight. In morning, divide in half and roll out thin. Put warm prune filling in thin layer down center. Dot with butter. Fold one side over and put another layer of prunes. Fold other side over and fold in ends. Press down flat on slightly greased cookie sheet. Bake at 300 degrees for 50 minutes, or at 375 degrees for 30 minutes. Cover with brown paper at end of baking if too brown.

PRUNE FILLING:

1 lb. prunes
3 c. water

Cook until soft, drain and mash. Add: 1 tsp. cinnamon

Mix together.