1 lb. butter, room temp.
1/2 pt. dairy sour cream, room temp.
4 c. all purpose flour
Apricot, prune or other prepared filling
1 egg white, beaten

In a mixing bowl, thoroughly blend together butter and sour cream. Add flour; mix well with hand to form a dough. Divide into 6 rolls, wrap and refrigerate overnight. Roll out thin on a lightly floured surface. Cut into 2 1/2" squares and spoon filling into center of each. Bring four corners of dough together and pinch to seal. Brush with beaten egg white. Bake on an ungreased baking sheet at 350 degrees for 30 minutes or until lightly browned.