2 c. all-purpose flour
1/4 c. sugar
1/2 tsp. salt
1/2 c. butter
1 pkg. dry yeast
2 tbsp. warm water
1/4 c. sour cream, heated and cooled
2 egg yolks

Mix first 3 ingredients and cut in butter. Sprinkle yeast on water, let stand a few minutes, then stir until dissolved. Blend sour cream and egg yolks, add yeast mixture and mix well. Stir into flour mixture and blend well. Cover and refrigerate 3 hours, but not more than 24.

Remove from refrigerator and let stand at room temperature until dough is soft enough to handle. Divide dough into 4 parts. Roll each into 8-inch circle. Cover each circle with 1/4 of filling. Cut into 8 wedges. Roll from wide end to point. Bake 15-20 minutes at 350 degrees.

FILLING:

Beat 2 egg whites until stiff, gradually add 1/2 cup sugar, 1/2 teaspoon vanilla, fold in 1/2 cup finely chopped nuts. Roll out dough on confectioners' sugared board. I also cut each circle into 8 pieces before I put the filling on.