Serves: 16
Total Calories: 339

1 package yeast active dry
1 tablespoon sugar
1/4 cup milk warm (105° to 115°)
2 1/3 cups flour
1/2 teaspoon salt
1 cup butter
4 eggs yolk beaten
2 (8-ounce) packages cream cheese softened
1 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1 egg white lightly beaten
1/4 cup walnuts chopped

In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk let stand until foamy, 5 to 10 minutes.

In a large bowl, combine flour and salt. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.

Add 4 egg yolks to yeast mixture and stir until blended. Stir into flour mixture until well blended set aside.

In a small mixer bowl at medium speed, beat cream cheese, 1 cup sugar, 1 egg yolk and vanilla until smooth and fluffy set aside.

Divide dough in half. On a lightly floured surface, roll one portion into a 10-inch circle. Place on an ungreased baking sheet. Spoon filling in center and spread to within 1 inch of edge. Roll second portion of dough into a 10-inch circle. Place on top of filling, press edges to seal. Brush top with egg white. Sprinkle with nuts. Cover and let rise in a warm place, free from drafts, until doubled, about 2 hours.

Bake in a preheated 350° oven for 30 minutes or until golden brown. Cool completely on a wire rack. Serve or cover and chill until 1 hour before serving.

Nutritional Facts:

Serves: 16
Total Calories: 339
Calories from Fat: 212

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