1 c. butter
2 c. sifted all-purpose flour
1 egg, separated
3/4 c. commercial sour cream
3/4 c. plus 1/2 tsp. sugar
3/4 c. chopped nuts
1 tsp. ground cinnamon

Blend butter and flour with pastry blender or fingertips. Add egg yolk and sour cream; mix well. Shape into a ball; sprinkle with flour. Wrap in waxed paper and chill for a few hours. Combine 3/4 cup sugar, walnuts, and cinnamon.

Divide dough in 3 balls. Roll each into a circle and sprinkle with nut filling. Cut each circle into 16 wedges; roll up from outside edge to center to form crescent. Beat egg white slightly with 1/2 teaspoon sugar; spread on pastries. Bake at 375 degrees for 20 minutes.