This one reminds me of Sunday mornings down the shore.

Ingredients

1 package (1/4 ounce) active dry yeast

¼ cup warm water (110° to 115°)

3 tablespoons sugar

½ cup butter, softened

2 eggs

½ cup sour cream

¼ teaspoon salt

3 cups all-purpose flour

Filling

2 packages (8 ounces each) cream cheese, softened

½ cup sugar

½ cup sour cream

2 egg yolks

2 teaspoons vanilla extract

Confectioners’ sugar

1/2 cup almonds (optional)

Directions

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 16-in. x 10-in. oval; place on greased baking sheets.

For filling, in a large bowl, beat the cream cheese, sugar, egg yolks, sour cream 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. Sprinkle almonds over before putting in the oven (optional).

Bake at 375° for 20-22 minutes or until golden brown. Remove from pans to wire racks to cool. Dust with confectioners’ sugar or drizzle with icing. Store in the refrigerator. Yield: 2 loaves (12 slices each).