Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)3 tablespoons sugar1/2 cup butter, softened2 large eggs1/2 cup sour cream1/4 teaspoon salt3 cups all-purpose flourFILLING:2 packages (8 ounces each) cream cheese, softened1/2 cup sugar2 large egg yolks2 teaspoons vanilla extract1/4 cup apricot preservesConfectioners’ sugar
Preparation
In a large bowl, dissolve yeast in water. Add the sugar, butter, eggs and sour cream. Gradually add salt and 2 cups flour; beat until smooth. Stir in remaining flour (the dough will be soft and sticky). Place in a greased bowl. Cover and refrigerate overnight.
Punch dough down. Turn onto a lightly floured surface; knead 2-3 times. Divide in half. Roll each half into a 16x10-in. oval; place on greased baking sheets.
For filling, in a large bowl, beat the cream cheese, sugar, egg yolks and vanilla until smooth. Spread 1-1/4 cups filling over each oval to within 1 in. of edges. Fold longest side over filling; pinch edges to seal. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 375° for 20-22 minutes or until golden brown. Remove from pans to wire racks to cool. Spread preserves on top. Dust with confectioners’ sugar. Store in the refrigerator.
