1 lb. unsalted butter
2 packages active dry yeast
1 c. warm water
2/3 c. sugar
1 1/2 c. cold milk
4 eggs
2 tsp. vanilla
8 1/2 c. flour

Tear off two sheets of wax paper about 20 inches long. Place the butter sticks on the sheet of wax paper 2 inches apart. Cover the butter with second sheet of wax paper. Roll out and work with it until it is completely spread over the entire sheet of wax paper. Place it in the freeze for later use.

Dissolve yeast in warm water; set aside until bubbly.

In a mixing bowl, combine remaining ingredients. Add yeast mixture and stir well. Refrigerate. Dough will be sticky. Leave in refrigerator for 30 to 60 minutes.

Remove from refrigerator and gently roll dough out into an 18 x 13 inch rectangle. Remove butter from freezer and peel off the wax paper. Gently spread butter across the dough, being careful not to tear dough. Score the butter in the center.

Fold the dough over the butter and again roll out to a 24 x 12 inch rectangle. Fold ends in half, making the fourth layer. Repeat rolling and folding 2 more times. This creates flaky layers.

Return to refrigeration for another hour. Dough will rise slightly in refrigerator.

To Fill:

Divide dough into 8 pieces and return to refrigerator while preparing each one.

Cheese Filling:

1 (8 oz) cream cheese
1 egg
2 egg yolks
3/4 c. sugar
2 tsp. vanilla

This is enough to fill all 8 pieces. Or you can use whatever other filling you want.

Allow to rise for about 30 minutes, then bake. Brush top with beaten egg.

Bake at 400°F for 20-25 minutes. Watch carefully that the bottom doesn't burn. Makes 8.