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1
For the pastry:.
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2
Blend the butter and 1/4 cup of the flour together and set aside.
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3
Dissolve yeast in the lukewarm water; add 1 Tbsp sugar, and let stand for 5 minutes.
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4
Beat together the egg (reserve 1 Tbsp for topping), cold milk, 2 tbsp sugar, salt, and the yeast mixture.
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5
Blend in remaining flour to form a stiff dough.
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6
Chill in refrigerator for about 45 minutes,
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7
When 45 minutes have passed, on a lightly floured surface, roll out to a 12-inch square.
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8
Roll the flour/butter mixture between sheets of waxed paper to a 10x4-inch rectangle, remove wax paper, and place the mixture in the center of the dough.
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9
Fold each side of the dough over the flour/butter mixture; turn slightly and roll out again to a 12-inch square.
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10
Repeat the folding and rolling process two more times.
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11
Wrap the dough in waxed paper and chill for 30-60 minutes.
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12
For the filling:.
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13
Blend all ingredients together, using enough cream to form a spreadable consistency - not too firm that it crumbles when spread, but not to soupy either.
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14
Assembly:.
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15
Preheat your oven to 375 degrees.
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16
Roll out chilled dough to a 24x12-inch rectangle, then cut lengthwise into two 24x6-inch strips.
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17
Spread each strip with filling, leaving at least 1/4 inch on all sides.
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18
Roll as a jelly roll, starting with the 24-inch edge.
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19
Moisten edges, seal, and stretch to about 30 inches.
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20
Place on a greased baking sheet.
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21
Shape into an oval or pretzel shape.
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22
Flatten to about 1/2-inch thickness.
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23
Brush with the reserved egg.
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24
Cover with a moist cloth, and let rise in a warm place for 30 minutes.
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25
Bake for 25-30 minutes or until golden brown and delicious.
