4 c. flour
1 lb. butter
1 pkg. dry yeast
2 tbsp. cold water
4 egg yolks
2 tbsp. sugar
1/2 tsp. salt
1/2 pt. sour cream

FILLING:

2 egg whites
1/2 c. sugar
1 c. fine nuts (pecans)

Cut butter into flour and mix until very fine. Dissolve yeast in cold water. Beat together and egg yolks, sugar, salt and sour cream. Mix everything together. Refrigerate 3 hours or better overnight. Roll out a little at a time until paper thin. cut into 1 1/2" squares. Use dab (teaspoon) filling.

For nut filling, mix ingredients together. Mixture should be moist but not thin. Commercial fillings can also be used, such as: prune, apricot, pineapple, poppy seed. Fold over two corners. Bake at 350 degrees for about 15 minutes or until lightly browned. Dust with 4X sugar when well cooled. Use ungreased pan.