Mix in small bowl until dissolved:

2 pkg. yeast
1 c. lukewarm milk
1 tbsp. sugar

Set aside for 15 or 20 minutes. In large bowl, mix like pie dough with pastry cutter:

5 c. flour
1/2 lb. butter (Parkay)
1 c. Crisco

Mix until crumbly. Add:

5 egg yolks
1 tsp. vanilla

Add yeast mixture. Knead it until smooth - pinch into balls about size of walnut. Roll in had. Chill 3 or 4 hours or even overnight. Put powdered sugar on pastry board and roll out about 2 or 3 inches.

FILLING:

1 1/2 lb. English walnuts (ground up in blender)
1 1/2 c. sugar
1/2 tsp. cinnamon
5 egg whites (beaten stiff)

Drop on rolled out pastry and make crescent. Bake at 350 degrees for 20 to 25 minutes (until light brown). Can be frozen after baking.