6 c. flour
1/3 c. sugar
1/2 tsp. salt
1 tsp. vanilla
2 c. butter
1 cake yeast (lg. or 2 pkgs.)
1/4 c. warm water
6 egg yolks
1 c. sour cream

FILLING:

1 lb. walnuts
1 c. sugar
2 egg whites, beaten
4 tbsp. milk

Mix flour, sugar, salt and vanilla. Add butter and mix until it looks like cornmeal. Crumble yeast in warm water. Beat egg yolks, yeast and sour cream. Pour into flour mixture and knead until smooth. Grease bowl and refrigerate overnight. Separate into 4 balls. Roll in flour and sugar surface. Cut into 4 inch squares and fill.

Filling: Mix beaten egg whites in walnuts, sugar and milk mixture. Put a teaspoon of filling in each square and roll and shape into crescents.