Serves: 72
1 package yeast
¼ cup water
1 cup of butter
3 ½ cups flour
3 egg yolks
1 cup of evaporated milk
1 cup of sugar
1 cup walnuts - finely minced
2 tablespoons cinnamon
Dissolve yeast into ¼ cup warm water and set aside. Cut 1 cup of butter into 3½ cups flour. Add 3 egg yokes and 1 cup of evaporated
milk. Mix in yeast. Divide into 6 balls and refrigerate 2 - 3
hours. Roll out into thin circles over
topping, flipping to coat both sides.
Cut into narrow wedges and roll into crescents.
Topping: Mix sugar,
chopped walnuts and cinnamon together.
Bake at 350º for 10- - 15 minutes.