1 lb. Imperial butter (DO NOT SUBSTITUTE)
5 c. flour
8 oz. sour cream
1 pkg. yeast
3 egg yolks + 1 egg, (beaten)

FILLING:

8 oz. dried apricots
1 med. can crushed pineapple
1 1/4 c. sugar

DOUGH: Dissolve yeast in sour cream. Cut butter into flour until crumbly. Add eggs to yeast mixture. Add to flour and butter. Work in well, then shape into a large ball. Chill overnight.

FILLING: Cover apricots with water. Cook, stirring until soft. Mash, adding sugar and pineapple a little at a time. Chill.

Shape dough into baseball-size balls. Roll out with sugar into 8 to 10-inch circles. (About like pie crust). Cut like crescent rolls. Spoon a teaspoon of filling on each wedge, then roll up and pinch edges as you go. Bake on ungreased cookie sheets lined with wax paper (THIS IS IMPORTANT!). Bake at 350 degrees for 10-15 minutes or until lightly browned. Watch closely!

NOTE: You may reuse the wax papered cookie sheets, but it is easier to remove the paper while the pans are hot.