4 c. sifted flour
3 sticks butter
3 egg yolks, beaten
1 c. sour cream
1 tsp. vanilla or 2 tbsp. orange juice

Place flour and butter in a large bowl; cut as for pie dough. Add egg yolks, sour cream, vanilla or orange juice. Mix well. Divide dough into 8 equal balls. Chill for several hours. Roll each ball of dough into a circle on a board dusted with powdered sugar. Cut into 8-10 wedges, cutting as for pie slices.

MERINGUE TOPPING:

Beat until fluffy 3 egg whites. Gradually add 3 tablespoons powdered sugar. Fold in 1 teaspoon vanilla. Spread this meringue mixture on top pastry dough with pastry brush. Then sprinkle small amount of cinnamon mixture, which consists of 1 teaspoon cinnamon and 3/4 cup white sugar.

If desired, sprinkle as much ground English walnuts and coconut as desired. Apricot filling or other fillings may also be used in place in meringue, if desired.

Then roll each wedge loosely, starting at the wide end rolling towards the center. Roll each in powdered sugar or brush or dip in beaten egg whites, and then cinnamon sugar mixture. Place on greased cookie sheet and bake for 12-15 minutes at 400 degrees.