1 (12 oz.) can "Solo" almond filling
2 c. flour
1/2 tsp. salt
1 tbsp. sugar
1/2 c. butter
1 pkg. dry yeast
1/4 c. warm water
1/4 c. cold milk
1 egg, beaten

Sift together flour, salt and sugar. Cut in butter. Soften yeast in warm water. Combine milk and egg. Stir yeast and egg mixture into the flour mixture, mixing enough to dampen flour. Cover and refrigerate overnight. Divide dough into 2 parts. Keep half in the refrigerator. Roll half to an 18"x10" rectangle. Spread half of the filling lengthwise down center of dough. Bring sides over, one overlapping the other. Pinch ends. Turn dough over on a baking sheet, lapped side down. Form into an oval or crescent shape, cover and let rise until double in size.

Bake at 350 degrees for 25 minutes or until golden brown. While warm frost with Butter Icing: Lightly brown 1/4 cup butter over medium heat. Remove from heat. Gradually beat in 1 1/2 cups sifted confectioners' sugar, 3/4 teaspoon vanilla and enough water to make of spreading consistency.