5 c. flour
1 sm. sour cream
5 egg yolks
1 lb. Imperial butter
3 cakes yeast or 3 pkgs. dry yeast dissolved in 1/4 c. lukewarm water
1 tsp. vanilla

Mix all ingredients together. Set in refrigerator overnight. Cut into small balls. Roll each ball separate and thin. Cut into 2" squares. Fill each with either nut, apricot or prune filling. Fold 2 corners in. Bake in 375 degree oven for about 20 minutes.