2 c. flour
1 1/2 sticks butter or 3/4 c. shortening
1/2 tsp. salt
1/2 c. water
1 pkg. dry yeast
1 tbsp. sugar
2 eggs, separated

Sift flour. Add butter or shortening and salt. In cup combine water, dry yeast, sugar and eggs. Add egg yolks to cup of liquid and mix with dry ingredients. Roll out flat. Beat egg whites stiff and add 1/2 cup sugar slowly. Spread over rolled dough and sprinkle with chopped nuts. Roll like jelly roll and put in greased pan. Then slit down center. Bake 25 minutes in 375 degree oven. Sprinkle with 10X sugar or icing.

ALMOND FILLING: (makes 1 cup):

1/2 of (8 oz.) pkg. (or can) of almond paste
4 tbsp. butter, softened
1/4 c. sugar

Beat almond paste, butter and sugar in small bowl until smooth and well blended.

CHEESE FILLING:

1 c. pot cheese
1 egg yolk
1/4 c. sugar
1 tsp. lemon rind, grated

Combine cheese, egg yolk, sugar, and lemon rind in container of electric blender. Whirl until smooth.

CINNAMON PECAN FILLING:

4 tbsp. butter, softened
1/2 c. sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom

Beat butter, 1/2 cup sugar, cinnamon and cardamom in a small bowl and beat until smooth. Stir in 1/2 cup coarsely chopped pecans and 1/4 cup currants.