Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup warm water (110°-115°)4 cups all-purpose flour1/2 teaspoon salt1-1/2 cups cold butter, cubed3 large egg yolks, lightly beaten1/4 cup sour cream1 teaspoon vanilla extractConfectioners’ sugarNUT FILLING:3 large egg whites1 cup sugar1 teaspoon vanilla extract1-1/2 cups ground walnuts
Preparation
In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add the egg yolks, sour cream, vanilla and yeast mixture. Mix well with hands (dough will not be sticky).
For filling, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla. Fold in walnuts.
Divide dough into eight portions. On a work surface heavily coated with confectioners’ sugar, roll one portion into a 12-in. circle. Cut into 12 wedges. Spread 1 teaspoon filling over each wedge; tuck in edges of wide end and roll up toward narrow point. Repeat with remaining dough and filling, adding confectioners’ sugar to work surface as needed.
Place on parchment-lined baking sheets. Bake at 375° for 12-14 minutes or until lightly browned. Remove to wire racks.
