CRUST:

2 sticks butter
2 c. flour
1/2 c. cold water

FILLING:

1/2 lb. almond or kernal paste
1 egg
1/2 c. sugar

Mix flour and butter well. Add water. Divide pastry into 3 parts. Chill several hours.

Mix well paste, eggs and sugar.

Roll pastry into 3 strips 4x15 inches. Divide filling and spread on a strip and roll up the long way pinching ends to seal in filling. Put on large cookie sheet. Brush tops with beaten egg yolks with a teaspoon of water added. Sprinkle with sugar. Bake 15 minutes at 425 degrees then 10 minutes at 350 degrees.