2 pkgs. yeast cakes
1/2 c. water
3/4 c. milk (scalded)
1/2 c. sugar
2 tsp. salt
1/4 c. shortening or oil
5 - 5 1/2 c. all-purpose flour
2 eggs
1 tsp. melted butter
1 tsp. cinnamon
2/3 c. apricot or pineapple preserves
3/4 c. finely chopped California nuts
1 egg (beaten with 1 tsp. oil)
1 1/2 c. slivered blanched almonds, toasted

1. 3 tbsp. melted butter - Pineapple Coconut Filling or Apple Filling.

2. Soften dry yeast in lukewarm water. Combine scalded milk, sugar, eggs and yeast. Beat well.

3. Add flour until smooth, let rest. When doubled in bulk, roll out on a floured board, make 3 pieces of dough, roll out and knead for 10 minutes. Roll into 12x8 rectangles and place on a greased cookie sheet.

4. Brush each dough with melted butter and spread pineapple or apples down the center of the dough. Cover with 1/3 of dough.

5. Alternate fold strips over filling. Cover with other strip.

6. Brush top with 1 egg and 1 teaspoon oil and sprinkle with almonds.

7. Bake in moderate oven 350 degrees, about 25 to 30 minutes.

PINEAPPLE FILLING:

Mix together: 1 c. toasted coconut 1/2 c. brown sugar 1 1/4 tsp. cinnamon

Spread over cake.