1 pkg. yeast
1 c. sour cream
6 egg yolks, well beaten
1 tsp. salt
4 c. flour
1/2 lb. butter or substitute

FILLING:

1 1/2 to 2 lbs. shelled walnuts
1 c. sugar
2 egg whites, beaten stiff
2 tsp. vanilla

Above chop nuts fine; add sugar and fold into egg whites.

Dissolve yeast in small amount of sour cream. Add remainder and beaten eggs with pastry blender. Cut shortening into flour. Add sour cream mixture and blend well. Let sit in refrigerator several hours. Take out 1/4 dough and roll to 1/8 inch thickness; cut into triangles 2 1/2 inches across and top with walnut mix (1/2 teaspoon); roll up to point of triangle. Dust with confectioners' sugar. Bake 20 minutes at 350 degrees.