Dissolve yeast in lukewarm water.

In a large bowl, combine shortening, sugar, salt, and flour.

Mix the dry ingredients as you would for a pie crust.

In a separate bowl, beat egg yolks, milk, and the yeast mixture.

Add the wet ingredients to the dry ingredients and beat well to combine.

Divide the dough into 4 equal parts.

Roll each part into a thin rectangle, approximately 11 inches long and 10 inches wide.

Spread butter, brown sugar, nuts, and almond paste evenly onto each rolled-out crust.

Fold both sides of the dough over the filling to create a layered effect.

Let the folded dough rise until light, approximately 30 minutes.

Bake in a preheated 350°F (175°C) oven for 25 to 30 minutes, or until golden brown.