2 env. yeast
2 tbsp. sugar
1/4 c. lukewarm water
3 eggs, beaten
1 3/4 c. cold milk
6 c. flour
1 1/2 c. softened butter
Melted butter
Sugar

Dissolve yeast and sugar in lukewarm water until frothy. Beat eggs and milk together and add to yeast. Add flour to make a soft dough. This dough is not kneaded but handled as little as possible.

Roll out dough and spread with butter. Fold in thirds and roll out thin, then fold in thirds again. Repeat this process three times. Cover dough well and chill in refrigerator 4 to 5 hours or overnight. When ready to use, let dough stand at room temperature about 20 minutes. Roll out in thin strips about 5 inches wide, working with only a part of the dough at a time.

Cut into triangles and place 1 teaspoon of filling at wide end of the triangle. Roll toward the point and bend slightly into a crescent shape. Place on a baking sheet. Bake in a 450 degree oven for about 10 minutes. Brush with melted butter and dip into sugar while hot. Can make square or roll shapes.

ALMOND FILLING:

2 tbsp. butter
1 tsp. almond extract
1 egg, beaten
1/3 c. sugar
4 oz. ground toasted almonds

Combine well.

VANILLA CREAM:

1 egg yolk
2 tbsp. sugar
1 tbsp. flour
3/4 c. milk

Cook together until thick. Add 1 teaspoon vanilla.