DOUGH:

3 egg whites, stiffly beaten
1 pkg. yeast, add 2 tbsp. warm milk
1 1/2 c. butter, softened
3 tbsp. sugar
4 c. flour
1/2 tsp. salt
3 egg yolks, beaten
3/4 c. sour cream

Mix butter and sugar. Add the flour and salt. Add yeast which has been softened in milk. Add eggs and sour cream. Mix well and form into ball. Cover and refrigerate at least 1 hour or overnight.

Work with a small portion at a time and roll out on pastry board and cut into 2" squares. Place 1/2 teaspoon pineapple filling in center. Roll from corners and shape into crescents. Dip into egg whites and finely chopped nuts that have been mixed with granulated sugar. Place crescents on greased cookie sheets and bake for 13 to 15 minutes at 350 degrees.

PINEAPPLE FILLING:

1 can crushed pineapple, 2 1/2 c.
1 c. sugar
1 heaping tbsp. cornstarch

Cook pineapple, sugar and cornstarch over low heat, stirring well. Chill well or overnight.