1 cake yeast
2 c. sifted flour
1/2 c. butter
2 egg yolks
1/2 c. sour cream
Powdered sugar

Crumble yeast in sifted flour. Cut in butter with pastry blender until mixture is crumbly. Add egg yolks and sour cream; mix well. Form into a ball. Knead for 10 minutes on lightly floured board. Divide into 3 equal parts. Wrap in waxed paper and chill at least one hour. Roll each part of dough into an 8 inch circle on powdered sugar board. Cut into 8 pie-shaped wedges. Fill wide end with Pecan Filling. Roll up wide end first, end with the point. Place on greased baking sheet, curving ends to form crescent shape. Bake at 375 degrees about 25 minutes or until golden brown. Dust with powdered sugar.

FILLING:

1 c. finely chopped pecans
1/2 c. sugar
1 tsp. vanilla
2 egg whites, stiffly beaten

Combine pecans, sugar and vanilla. Fold in egg whites.