6 c. flour
3 tbsp. sugar
1/2 tsp. salt
1 lb. sweet butter
6 egg yolks
1/2 pt. sour cream
1/4 c. lukewarm milk
1 yeast

Mix flour, sugar, salt and butter until it is the size of peas. Make a well in center and add egg yolk, sour cream, yeast and milk. Knead by hand in the bowl, against the side of the bowl until the dough does not stick to the bowl. Form into balls the size of walnuts. Place on floured trays and leave in refrigerator overnight. Roll out each ball and spread on filling and roll into a crescent shape.

Brush with beaten egg. Bake at 350 degrees for 20 to 25 minutes until tan.

FILLING:

To 1 pound of ground nuts, add 3 beaten egg whites and sugar to taste. Or add a jar of strawberry preserves to nuts, omitting the eggs and sugar.