4 c. flour
1/4 c. sugar
1 tsp. salt
1/2 c. shortening
1/4 c. butter
3 beaten egg yolks
1 pkg. yeast
1 tsp. sugar
1/4 c. warm water (110 degrees)
1 c. warmed milk (98 degrees)

FILLING:

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

Pastry directions: Sift flour, 1/4 cup sugar and salt into large mixing bowl. Cut in shortening and butter; set aside. Dissolve yeast, 1 teaspoon sugar and warmed water. When yeast has dissolved, add to warmed milk. To this yeast mixture, add beaten egg yolks. Pour into flour mixture and mix until dough is smooth. Cover and refrigerate overnight, or at least 8 hours.

Filling directions: Next morning prepare filling in mixer. Cream together cream cheese, vanilla, egg yolks, and sugar.

Assembly: Divide dough into 3 or 4 parts. Roll out in oval shape on floured surface. Divide cream cheese filling evenly amongst the dough. Spread filling on each portion of dough, leaving about 1 inch uncovered around the perimeters.

Roll-up jelly-roll fashion. Do not seal seam. Transfer carefully to greased baking sheets, keeping seam of roll facing-up. Pinch ends of rolls shut. Let rise 1 hour uncovered. Bake at 325 degrees for 25 to 30 minutes. Sprinkle with powdered sugar if desired when hot from oven.

This freezes very well, also!