4 c. flour
1 tbsp. sugar
2 eggs, slightly beaten
1 c. milk
2 yeast cakes
3/4 lb. butter

Mix yeast in flour and sugar. Add 1 stick butter (cut in with pastry cutter). Add milk, eggs and mix well. Roll out on floured board. Spread 1 stick butter and fold over twice. Roll out, then spread second stick of butter and fold over twice again and flatten slightly. Divide into 6 pieces. Place in refrigerator or freezer for 15 minutes. Roll out into oblong shape (the length of a cookie sheet). Spread with filling desired. Fold edges to the middle to form a long stick. Brush top with beaten egg and sprinkle with sugar and/or slivered almonds and bake 425 degrees for 20 minutes (until golden brown). Pastry can be filled with almond paste, prune, apricot and various flavors of jam.