1 pkg. dry yeast
1/4 c. warm water
2 c. sifted flour
1 tbsp. sugar
1/2 tsp. salt
1/2 c. chilled butter
1/4 c. milk, scalded
1 slightly beaten egg yolk

MERINGUE FILLING:

Fold into 1 stiffly beaten egg white:

1/2 c. sugar
1 tsp. cinnamon
1/2 c. chopped walnuts, pecans or almonds

Soften yeast in water. Sift together dry ingredients; cut in butter until some of the mixture is like cornmeal and some the size of peas. Mix cooled milk and egg yolk; add with yeast to flour, stirring to make a soft dough. Cover, chill a few hours or overnight.

Halve dough (keep half chilled). On floured surface, roll one half in a 12x9 inch rectangle, about 1/8 inch thick. Spread with 1/2 of meringue filling. Sprinkle with 1/2 the nuts. Roll as for jelly roll. Seal edges and ends. place roll seam side down on cookie sheet. Shape in crescent; flatten slightly. Make 2, cover; let rise until double (1 hour). Bake at 375 degrees for 20 minutes. Ice.