2 sticks butter
4 c. plain flour
4 egg yolks, beaten
1/3 c. warm water
1 tbsp. sugar
1 pkg. yeast
1 c. sour cream

Mix yeast, water and sugar together in a cup. Put flour in large bowl. Add butter and work with hand until it is like meal. Add egg yolks, yeast mixture and sour cream. Work batter until a stiff dough. Put into refrigerator 2 hours.

Divide dough into 3 parts. Roll out on a board covered with enough sugar to keep from sticking. Turn dough over and roll to about 1/8 inch thick. Cut into 3 inch squares. Put 1/2 teaspoon pecan filling in center. Fold corners over and bake in 350 degree oven until brown.

PECAN FILLING:

2 egg whites
2 c. ground pecans
1 c. powdered sugar
1/2 tsp. vanilla

Beat egg whites until stiff. Add pecans, sugar and vanilla. Place in center of sour cream cake squares.