3 c. flour
1 c. butter or half butter
2 eggs
1 c. warm milk
6 tbsp. sugar
1 c. flour
2 pkgs. dry yeast

CHEESE FILLING:

24 oz. creamed cottage cheese
16 oz. cream cheese
3/4 c. sugar
5 to 6 tbsp. tapioca
2 egg yolks
1 tsp. vanilla

Mix cheese filling in large bowl. Set aside to thicken for 4 hours or overnight in refrigerator. Mix sugar, yeast, warm milk, and 1 cup flour. Beat and set aside to rise double. Mix 3 cups flour and butter as for pie crust. Add 2 beaten egg yolks and the yeast mixture. Beat with wooden spoon until smooth. Dough may be sticky. Do not knead. On floured board, divided into 4 balls. Divide filling into 4 portions. Roll gently into 8 x 13 inch pieces. Place filling down the middle of dough. Make slits on each side, crisscross over cheese filling. Place on cookie sheet. Brush with beaten egg whites. Let rise for 1 hour. Bake at 350 degrees for 30 minutes until golden brown.