1 c. milk
2 (1 oz.) yeast cakes
1 tsp. sugar
1 c. butter (1/2 lard can be used)
4 c. sifted all-purpose flour
1/2 c. sugar
3 egg yolks
1/2 tsp. salt
1/4 tsp. nutmeg
Melted butter

Scald milk; cool to lukewarm. Mix yeast with 1 teaspoon sugar until liquid. Add to milk. Add part of flour; beat until smooth. Cream butter and sugar. Add to yeast mixture with egg yolks, salt, nutmeg, and remaining flour. Turn out on floured surface; knead until smooth and elastic. Use about 1/2 cup flour on canvas or board. Place in greased bowl; cover and let rise in warm place about 2 hours or until doubled in bulk. Turn out on floured surface. Divide into thirds. Roll each piece into a triangle, 1/2 inch thick; brush with melted butter and sprinkle with 1/3 of filling.

FILLING:

1 lb. pitted dates, cut in sm. pieces
1/2 c. walnuts, chopped
1 c. maraschino cherries, cut in sm. pieces
1 slice candied pineapple, cut in sm. pieces

Roll dough as for jelly roll, starting at wide edge. Shape into a crescent (optional). Place point down on greased cookie sheet. Let rise about 1 1/2 hours or until light. Bake at 350 degrees about 30 to 35 minutes. Frost with powdered sugar icing. Decorate.