1 lb. butter
4 c. all-purpose flour
1 c. sour cream
1 pkg. active dry yeast
4 egg yolks
Powdered sugar

Cut butter into flour; dissolve yeast in sour cream. Beast egg yolk. Add to yeast mixture. Kneed well and refrigerate until well chilled for easy handling. Sprinkle pastry board with powdered sugar mixed with a little flour. Preheat oven to 350 degrees. Roll out pastry until about 1/4 inch thick. Cut into squares (2 to 4 inches) and fill with either of the fillings below. Pinch corner together or roll up. Place on greased cookie sheet and bake approximately 15 minutes or until brown.

APRICOT FILLING:

6 oz. dried apricot
Water
1 1/2 c. sugar

NUT FILLING:

2 eggs, separated
2 c. pecans or English walnuts, ground
2/3 c. sugar
1 tsp. vanilla
2 tbsp. cream

Beat egg whites until stiff; mix sugar, vanilla, and cream to egg yolks.