2 c. flour
1/2 lb. sweet butter
2 eggs, separated
3 oz. cream cheese
3 tbsp. sour cream

FILLING:

1 can Solo poppy seed
3/4 c. nuts, chopped
1 c. raisins

Cut butter into flour, using hands, knife or pastry blender. In separate dish, combine cream cheese and sour cream. Add to flour mixture. Beat egg yolks slightly, then add to butter-flour-cream cheese-sour cream mixture. Dough should fall off hands (add a bit more flour if it's too sticky).

Divide dough into 4-5 pieces, wrapping each in foil, and chill. Roll out one piece at a time, then fold envelope style. Wrap and chill again, 1/2 hour. Keeping dough folded, roll out again and refold and chill. Roll out each piece 4 inches wide by 8 inches long.

Mix together all ingredients for the filling and spoon onto the strips of dough. Roll up making strips and glaze with beaten egg white. Bake 20-30 minutes in preheated 350 degree oven. Place on foil-lined cookie sheet for baking. STRIPE WILL SPREAD OUT DURING BAKING.