6 c. flour
1 lb. butter
1 c. warm cream
4 tbsp. sugar
1 tsp. vanilla
3 eggs
2 pkgs. dry yeast, dissolved in 1/4 c. warm water

Crumble butter in flour as for pie crust. Add yeast to cream, sugar and eggs. Combine with flour mixture and make a soft dough. Place in oiled bowl and refrigerate overnight.

FILLING:

2 lbs. ground walnuts
1 1/2 c. milk
1 c. honey
1/2 c. sugar
4 eggs
Vanilla

P.S. When rolling dough I use sugar instead of flour on my cloth.

Divide dough into 8 equal parts. Roll each into a circle and cut into pie like pieces. Place generous spoonful of filling on widest edge. Roll up, sealing edges and shape into crescent shapes. Be sure the points are on the bottom when placed on large cookie sheet. Bake at 375 degrees for 15-18 minutes.