1 lb. butter, melted
4 1/2 c. flour
8 oz. sour cream

FILLING:

Apricot jelly
Pineapple preserves
Poppy seed
Walnuts

Mix all ingredients together until well blended. Roll into a ball, wrap with plastic wrap and refrigerate overnight.

The next day remove from refrigerator and cut off a small amount at a time. Roll out on a well floured bread board. Roll dough so it is 1/4-1/2" thick. Cut into squares with a pastry cutter. Add filling and fold into triangles. Pinch top so they stay shut.

Brush with well beaten egg whites. Bake at 350 degrees approximately 30 minutes. Sprinkle with powdered sugar to serve.