4 c. sifted flour
1/2 tsp. salt
1 pkg. active dry yeast
1 1/4 c. butter
3 beaten egg yolks
1/2 c. sour cream
1 tsp. vanilla

FILLING:

3 egg whites
1 c. sugar
1/4 lb. pecans
1 tsp. vanilla
Powdered sugar (for topping)

May also use a fruit filling.

1. Sift flour and salt, work in crumbled yeast and butter.

2. Combine egg yolks and sour cream and vanilla. Blend a little at a time with flour mixture and form into a ball. Wrap in waxed paper and chill. The pastry can be made the day before.

3. Beat egg whites until stiff, gradually add sugar. Fold in pecans and vanilla. Set aside.

4. Sprinkle board with powdered sugar. Divide dough into 8 equal parts. Roll out each to size of pie pan and cut into 6 wedges. Spread 1 tablespoon of filling into each wedge and roll into center like crescent.

5. Bake on greased cookie sheet 15 to 18 minutes until lightly browned. Sprinkle with powdered sugar.