1 c. (2 sticks) butter
3/4 c. light sour cream
1 3/4 c. to 2 c. all-purpose flour, unsifted
1 c. walnuts, finely chopped
1/4 c. sugar
2 tsp. ground cinnamon
1 lg. egg
1 tbsp. water

In large bowl, with electric mixer at medium speed, beat butter and sour cream until smooth. Reduce the mixer speed to low and beat in 1 1/2 cups flour to form a soft dough. With spoon, stir in 1/4 to 1/2 cup more flour until stiff dough forms. Divide dough into thirds. Shape each into a flat ball. Wrap and refrigerate 2 hours or overnight.

Heat oven to 350 degrees. Grease large baking sheet. In small bowl, combine walnuts, sugar and cinnamon. In cup beat egg with water, on lightly floured surface, roll out one ball of dough to a 9 1/2 inch round. Brush with some egg mixture and sprinkle with one third of walnut mixture. Cut dough round into 12 wedges. Roll up like crescent. Bake 25 to 30 minutes.