1 c. butter
2 c. flour
1 egg yolk
3/4 c. sour cream
3/4 c. sugar
3/4 c. walnuts, chopped
1 tsp. ground cinnamon
1 egg white, slightly beaten
1 tbsp. water

With pastry cutter, cut butter into flour until mixture resembles coarse crumbs. Stir in egg yolk and sour cream. Mix with fork until dough forms a ball. Chill for 2 hours wrapped in plastic. Combine sugar, walnuts and cinnamon. Divide dough into quarters. Roll 1/4 into 11 inch circle on floured surface. Sprinkle with 1/4 of walnut/sugar mixture. Cut in 16 wedges. Roll up wedges starting at widest end. Place rolls about 2 inches apart on ungreased cookie sheet. Repeat with remaining dough and filling. Brush rolls with combined egg white and water. Bake at 350 degrees for 20 minutes until brown. Makes 64 crescents.