5 c. flour
1 lb. butter
1 cake yeast or 1 pkg. dry yeast
4 egg yolks
1 c. sour cream

Crumble yeast into flour and butter and work in as for pie crust with a pastry blender.

Beat egg yolks and sour cream together. Add flour to the mixture and knead until smooth.

Roll into a rectangular ball and wrap in wax paper. Chill 4 hours or overnight.

Cut off pieces, roll out to 1/2" thickness. Sprinkle graham crackers over dough. Place fruit along edge and roll up as for a jelly roll.

Bake at 350 degrees until brown (approximately 35 minutes). Makes 6 strudels.

NOTE: This dough will keep well in the freezer so a little can be used at a time.