4 c. flour
1 pkg. dry yeast
1 lb. butter
2 egg whites
2 egg yolks, beaten
1 c. sour cream
4 tbsp. sugar
1 1/2 c. apricot, raspberry, or strawberry preserves (12 oz.)
Confectioners' sugar

Combine flour and yeast; mix thoroughly. Cut in 1/2 pound of the butter until the mixture has the texture of fine crumbs. Then cut in the rest of the butter until the mixture texture is the size of peas. Add yolks and sour cream to the flour mixture; blend well. Wrap in moisture proof paper and refrigerate overnight.

Cut dough in half. Roll each on a floured board to 12 x 16 inch rectangle. Cut into 4 inch squares.

Beat egg whites, adding sugar gradually, until stiff but not dry. Place 1 teaspoon of preserves on each square and top with 1 teaspoon of the meringue. Bring the 4 corners of the dough together and pinch to seal. Place on a greased baking sheet and bake at 400 degrees for 15 minutes. Sprinkle with confectioners' sugar.