3 1/4 c. flour
1/2 lb. butter
Pinch of salt
2 tbsp. sugar
1 tsp. baking soda
1 whole egg
1 cake yeast
1/4 c. milk
1 tsp. vanilla

FILLING:

1 (16 oz.) glass pineapple preserves
1 lb. ground walnuts

Sift flour, salt, sugar and baking soda. Add butter, egg and vanilla. Dissolve yeast in lukewarm milk and add to flour mixture. Mix well. Divide dough into two parts. Line cookie sheet with wax paper. Roll out one part of dough to fit pan. Top with pineapple preserves and sprinkle walnuts over top. Roll second part of dough and place over filling. Seal edges like for pie. Place in refrigerator overnight. Next day bake at 350 degrees for about 25 minutes.