3 packs dry yeast
1 tbsp. sugar
1 c. sour cream, plus 1/2 c.
5 c. flour
3 sticks butter
1 stick unsalted butter
3 egg yolks, beaten
1 tsp. vanilla
Granulated sugar
Apricot Solo filling

Dissolve yeast and 1 tablespoon sugar into sour cream. Sift flour into a large bowl and cut in and butter as if for a pie dough. Add the yeast mixture, beaten egg yolks and vanilla. Mix this well and shape into 5 balls of dough. Refrigerate 5 hours or overnight. Roll out on board sprinkled with a little flour and sugar. Cut into squares; place about a teaspoonful of filling and bring together the opposite corners. I like to put a toothpick into each crescent to insure it holding its shape. Bake on a lightly greased cookie sheet at 350 degrees for about 25-30 minutes. Remove at once. Remove toothpicks immediately and reuse in remainder of dough.