Strudel:

4 c. flour
1 tbsp. sugar
1 tsp. salt
1 c. butter
1 pkg. dry yeast
1/4 c. hot water
1 c. sour cream
3 egg yolks

Sift flour and measure. Add sugar, salt and cut in butter (as for a pie crust). Add yeast to the 1/4 cup hot water to dissolve, then combine with sour cream and egg yolks and add to first mixture. More flour may be needed to form a soft smooth dough. Place in bowl, cover and refrigerate overnight. Next morning, form into 3 balls. Roll each into a rectangle about 1/4 inch thick. Spread with filling and roll up as a jelly roll. Let rise for one hour.

Bake in 350°F oven for 40 minutes. Ice while warm and sprinkle with chopped pecans.

Frosting:

1 c. powdered sugar
1/2 tsp. vanilla
2 tsp. cream

Mix together, spread on warm rolls and sprinkle with chopped pecans.

Filling:

4 c. finely chopped nuts
1 c. sugar
1 tsp. vanilla
1/2 tsp. salt
3 egg whites

Beat egg whites until stiff, gradually add sugar, salt and vanilla. Stir in nuts.

Makes enough filling for 3 rolls. If desired, sprinkle about 1/4 cup of brown sugar over filling after it is spread on dough.