- 1 (8 oz.) softened cream cheese
- 1 c. softened margarine or butter
- 2 c. flour
- Mix in a bowl the cream cheese, margarine or butter and flour. Wrap in wax paper and refrigerate overnight.
- Divide in quarters and roll each into 8-inch circles.
- Melt 1 stick of butter and brush on dough, then sprinkle filling.
- Cut each circle into 8 triangles, rolling large end to pointed end and pinch ends.
- Beat egg yolk with 2 tablespoons water and brush on top.