1 c. butter
2 c. plain flour
1 egg yolk, beaten
1/2 c. strawberry preserves
1/2 c. sour cream
1/2 c. coconut
1/2 c. finely chopped nuts
Sugar

Cut butter into flour; combine sour cream and egg yolk. Blend into flour mixture; chill 1 hour. Divide dough into four parts, on floured surface. Roll out 1 pieces into 10 inch circle. Spread with 2 tablespoons preserves, 2 tablespoons coconut, and 2 tablespoons nuts. Cut into 12 wedges. Starting with wide end, roll into crescent. Sprinkle with sugar and place on ungreased cookie sheet. Repeat with other 3 pieces of pastry. Bake at 350 degrees for 20 minutes.