2 c. flour
1/2 lb. butter, melted
1 egg yolk
1/2 tsp. vanilla
1/2 pt. sour cream

Blend flour and butter together. Make hole in center of flour mixture and set aside. Blend egg yolk, vanilla and sour cream together. Pour egg mixture in hole of flour mixture and blend. Knead well and make into 6 small balls. Chill, preferably overnight.

Take one ball out at a time. Roll out thin into a circle on a floured surface with a sheet of plastic wrap on top. Remove plastic wrap and cut dough into 8 pieces to make 8 crescents. Brush with melted butter. Place small amount of filling on each wedge and roll in crescent shape. Place on greased cookie sheet with center point tucked under. Bake at 350 degrees for 10 to 15 minutes until lightly browned.

Before serving roll in powdered sugar or mixture of equal parts sugar and finely ground walnuts.

USE ONE OF THE FOLLOWING FILLINGS.

APRICOT FILLING:

1 sm. pkg. dried apricots
Equal parts water
Equal parts sugar

Soak apricots overnight with equal parts water. Cook until soft and drain. Add equal parts sugar, cook until thick, stirring frequently. Cool.

NUT FILLING:

1 egg white
1 c. ground walnuts
3/4 c. sugar
Drop of vanilla

Beat egg white. When stiff, add sugar and beat again. Fold in nuts and vanilla.

PRUNE FILLING:

1 c. dried prunes, pitted & chopped
1/2 c. water
1/2 c. sugar
Slice of lemon

Soak prunes several hours in water. Cook until soft. Add sugar, slice of lemon, and continue cooking until thick as jam, stirring frequently. Cool.

COMMENTS: I usually prepare the dough and filling mixtures the night before. You can also mix some of the nut mixture with either the apricot or prune fillings, just omit the egg white and vanilla.