1 cake or pkg. yeast
1/2 c. lukewarm water
1 tsp. salt
3 eggs (separated)
4 c. flour
3 tbsp. sugar
1 c. shortening
1 c. lukewarm milk

Dissolve yeast in water 10 minutes. Sift flour, salt and sugar into bowl. Cut in fat as for pie crust. Beat egg yolks. Combine yolks, yeast, and milk, stir into flour mixture. Mix well. Cover with towel and chill overnight. Divide dough into 6 balls. Roll out each to 14x8 inch. Beat egg whites and spread over dough before filling goes in. Put filling on one half of the dough and lap over the top, press edges together. Place on greased cookie sheet. Let raise 2 hours. Bake at 350 degrees F. for 30 minutes. Frost, sprinkle on nuts if desired. Freezes well.

FILLING:

1/2 c. flour
3/4 c. sugar
3/4 tsp. salt
3 c. milk (scalded)
3 eggs (slightly beaten)
1 tsp. almond extract

Mix flour, sugar and salt in top of double boiler. Slowly add milk. Mix a little hot mixture into beaten eggs, then add to rest. Cook for 15 minutes stirring constantly. Add extract. Divide filling into 6 dishes, cover and let cool before using.