A very rich coffeecake that makes an excellent dessert! A cream cheese filling is sandwiched between a yeast-raised pastry like dough.

1 pkg. Red Star active dry yeast
1/4 c. warm water
2 1/2 c. all-purpose flour
1 tbsp. sugar
1 tsp. salt
4 egg yolks
1 c. butter, cut into pieces
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
1 egg yolk
1 egg white, slightly beaten
1/2 c. nuts, finely chopped

GLAZE:

1 c. powdered sugar
1 tsp. vanilla
2 to 3 tbsp. water

Preheat oven to 350 degrees. In small bowl, dissolve yeast in warm water (110 to 115 degrees); let stand 5 minutes. In large bowl, combine flour, 1 tablespoon sugar and salt; mix well. With pastry blender, cut in butter until the consistency of cornmeal. Add dissolved yeast and egg yolks to flour mixture; mix lightly with fork. Shape dough into a ball. Cover bowl with plastic wrap and foil; refrigerate 2 hours. (This is a rich dough; it rises very little.)

PREPARE FILLING: Beat cream cheese, 1/2 cup sugar and egg yolk until smooth; set aside.

Divide dough into 2 parts. On lightly floured surface, roll each half to a 15 x 10 inch rectangle. Roll rectangle onto rolling pin to transfer to greased 15 x 10 inch jelly roll pan. Spread filling over dough. Carefully place remaining 15 x 10 inch rectangle over filling. Brush dough with egg white. Sprinkle nuts over dough. Cover; let rise in warm place 1 hour. Bake at 350 degrees for 25 to 30 minutes. Drizzle glaze over warm coffeecake. Cut into squares or bars. Store in refrigerator.

PREPARE GLAZE: Combine glaze ingredients; blend until smooth.