2 c. sifted flour
1/2 lb. butter or half butter and half butter
1 egg yolk
3/4 c. sour cream

Measure into bowl flour and butter. Cut butter into flour with fingers or pastry blender. Then add egg yolk and sour cream. Mix well. Pack down in bowl, sprinkle with flour, cover with wax paper and chill for several hours or overnight.

TOPPING:

1 c. sugar
1 c. ground nuts
Heaping spoon cinnamon

Combine sugar, nuts and cinnamon for topping. Set aside.

Sprinkle board lightly with flour. Divide dough into 3 parts. Roll 1 portion into a large circle 1/4 inch thick. Sprinkle with 1/3 mixture of topping. Cut into 12 wedge shaped sections. Roll up each wedge starting at the widest edge. Place on lightly greased pan. Repeat with other portions. Keep refrigerated while rolling out. Bake at 375 degrees for 25 minutes or until lightly brown.