4 c. flour
4 egg yolks
1/2 tsp. salt
1/2 pt. thick sour cream
1 c. butter
1 cake yeast
3 tbsp. sugar

FILLING:

2 lbs. walnuts, shelled
2 egg whites
1 1/2 c. granulated sugar

Filling: Shell nuts; put them through food grinder. Add sugar and unbeaten egg whites. Mix well. One half to one teaspoon cinnamon and 1/4 cup melted butter may be added to nut filling, if desired.

Blend flour and butter. Mix together the yolks, yeast, salt, sugar and sour cream. Add to flour mixture and blend lightly. Cover with waxed paper and chill in refrigerator overnight. Next day, roll out dough in a circular shape and divide equal into eighths. Cut in small pieces and fill with filling. Roll up pieces and fold over or bring corners to center and press together. Bake at 350 degrees for about 5 minutes. Remove from oven, brush with slightly beaten egg white, return to oven and bake an additional 15 to 20 minutes.