Ingredients
CRUST:1 package (1/4 ounce) active dry yeast1/4 cup warm milk (110° to 115°)1 tablespoon sugar1 cup cold butter2-1/2 cups all-purpose flour1/2 teaspoon salt4 large egg yolks, lightly beatenFILLING:1 large egg, separated2 packages (8 ounces each) cream cheese, softened1 cup sugar1 teaspoon vanilla extract1/2 cup chopped pecans
Preparation
Dissolve yeast in warm milk; add sugar and set aside. In a large bowl, cut butter into flour and salt. Add yolks and yeast mixture. Mix thoroughly.
Divide dough into two parts. Roll each piece to fit a 13x9-in. baking pan. Place one piece in pan. For filling, beat yolk, cream cheese, sugar and vanilla until smooth. Spread over dough and cover with remaining dough. Press lightly to seal edges around pan. Brush top with slightly beaten egg white and sprinkle with nuts. Cover and let rise in a warm place for 1-1/2 hours.
Bake at 350° for 30-35 minutes or until lightly browned. Cut into squares. Refrigerate leftovers.
