1 pkg. yeast
1 c. sour cream
4 eggs yolks
4 c. flour
2 tsp. sugar
3/4 tsp. salt
3/4 lb. butter

FILLING:

4 egg whites, beaten stiff
1 1/2 lb. pecans, chopped finely
1/2 to 1 c. sugar

Dissolve yeast in sour cream. Beat egg yolks and add sour cream and yeast. Mix flour, sugar, salt and butter as for pie crust, then add sour cream mixture. Knead until smooth. Roll into small golf-ball size balls. Wrap in wax paper and chill in refrigerator, at least 2 hours.

Roll each ball into circle (roll in powdered sugar, not flour). Cut into 6-8 pie slices. Put filling in large end and roll into crescent. Bake on greased sheet 12-15 minutes at 350 degrees.