4 c. unsifted flour
1 lb. cream cheese
1 lb. butter (Parkay)
3 egg yolks
1 sm. cake yeast
Filling - apricot paste, any flavor jam, crushed nuts with sugar

Sift flour, add cream cheese, butter, eggs and yeast dissolved in 1/2 cup milk. Knead until smooth. Refrigerate overnight. Take out about 5 balls (larger than a golf ball, smaller than a handball). Keep the rest refrigerated. Roll out on a floured board with about 1 teaspoon sugar. Cut pie shaped pieces. Place filling on large part and roll. Bake at 350 degrees for almost 15 minutes. Makes about 12 dozen.

TIP: If you leave butter and cheese out for about 1 hour its easier to knead.