4 c. flour
2 pkg. yeast dissolved in 1/4 c. lukewarm water
3 sticks butter
1/2 tsp. salt
4 egg yolks, beaten
4 tbsp. sugar
2/3 c. evaporated milk

Mix flour, sugar, butter, and salt together like pie crust. Add beaten egg yolks to milk and add yeast mixture. Combine with flour mixture. Store in refrigerator overnight.

Divide into 6 portions. Roll out very thin. Place on greased cookie sheet. Brush 2 beaten eggs down the center. Place filling on. Sprinkle with brown sugar. Fold in sides. Let rise until light. Bake at 350 degrees for 20 minutes.

FILLING NO. 1:
1 bag 2 lb. prunes, cooked and pitted
1 1/2 c. sugar
1 tsp. vanilla
1 tbsp. cornstarch

Cook and pit prunes with sugar. Cook carefully. Stir, add vanilla. Thicken with cornstarch mixed with a little water.

FILLING NO. 2:
1 lb. almond paste (buy at bakery)
1/2 c. butter
1 c. sugar
1/2 c. light corn syrup

Mix well together. Keep in refrigerator.

TOPPINGS:

Before baking, brush with cream and sprinkle with sugar. Top with sliced almonds.

Whip 3 egg whites until very stiff. Spread on 2 strips. Sprinkle with sugar. Top with almonds.