1 c. sweet butter
2 c. flour
1 beaten egg yolk
1/2 c. sour cream
1/2 c. apricot preserves
1/2 c. flaked coconut
1/4 c. chopped walnuts or pecans

With a pastry blender, blend butter and flour until fine crumbs. Combine egg yolk and sour cream; blend in. Put into a plastic bag and press into a solid mass. Refrigerate.

Divide the dough into four parts. Roll out each part on a floured pastry cloth that has been sprinkled with a mixture of sugar and cinnamon. Roll into a 14- inch circle and spread this circle with the preserves, coconut, and nuts. Do not cover the center 3 inches of the circle with any of the filling.

Cut into 12 pie-shaped wedges and roll up loosely ending with the point on the underside. Place on an ungreased cookie sheet and refrigerate for 10 minutes before baking. Bake 20 minutes or until nice and golden. Remove from cookie sheet immediately.