4 c. flour
1 tbsp. sugar
1 c. butter
1 tsp. salt
3 egg yolks, beaten
1 cake compressed yeast
1 c. cold milk

FILLING:

3 egg whites, beaten stiff
1 c. sugar
Cinnamon
Chopped nuts

Blend flour, sugar, butter and salt as for pie crust. Do Not Overmix. Crumble yeast in milk. Add yolks and combine with first mixture. Blend well. Place in covered bowl in refrigerator overnight or for 6 hours. Remove from refrigerator, divide dough into 3 equal portions. Roll 1/4 inch thick. Spread with filling made from beating egg whites and adding sugar gradually. Sprinkle generously with cinnamon and nuts. Roll up dough and form into crescent shapes. Place on cookie sheet (1 to each sheet). Let rise 1 hour. Bake at 325 degrees for 40 minutes. While still warm, glaze with thin powder sugar glaze and sprinkle with nuts.