Recipe courtesy of Solo Foods
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- Difficulty Level Intermediate
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- 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 lukewarm milk.
- Add egg yolks and beat them 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.
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