SERVES: 24 COOK TIME: 20 minutes TOTAL TIME: 1 hour, 20 minutes
3 cup all purpose flour
2 tablespoon sugar
1 dash salt
1 cup butter or margarine
1 package active dry yeast
1⁄2 cup milk
3 egg yolks
1 can Solo Cherry Cake and Pastry Filling
1⁄3 cup almonds (chopped)
Sift together flour, sugar and salt; cut in butter.
Bring milk to a boil and then remove from heat and allow to cool to room temperature. Soften yeast in luke warm milk. Add egg yolks and beat together. Add to flour mixture and stir until a stiff dough is formed.
Wrap in wax paper and chill overnight. Thaw for 1/2 hour before rolling dough out to 1/8 inch thickness.
Spread with a mixture of Solo fruit Cake and Pastry Filling and chopped almonds.
Roll carefully, as for a jelly roll.
Cut into 1/2 inch slices and place on a greased baking sheet. Let rise in a warm place for 30 minutes.
Bake at 450 degrees for 20 minutes.