1 lb. butter
1/2 pint sour cream
4 c. flour
4 beaten egg yolks
1 cake yeast
Fruit filling (Solo brand fillings are good)

Cut butter in flour as for pastry. Crumble yeast in sour cream. Add egg yolks and mix well. Add yeast mixture to flour mixture and mix well. Chill 2-3 hours in refrigerator. Roll out dough on a board covered with powdered sugar. Cut into 3 inch squares and fill with fruit filling. Lap opposite corners to center.

Bake at 350°F until brown. Add a dash of powdered sugar on top before serving.