Dough:
4 cups flour
2 (1/4 ounce) envelopes yeast
1 cup butter
4 egg yolks, save whites
1 cup sour cream
1 cup powdered sugar
1/2 cup granulated sugar
Filling:
2 cups ground nuts
1 cup sugar
4 egg whites, stiffly beaten
1 teaspoon vanilla

Combine nuts, sugar and vanilla. Fold in egg whites. Set aside. Put flour into large bowl. Add the yeast to the egg yolks in a small bowl and let soften. Cut butter into the flour until crumbly. Add egg yolks and yeast and sour cream. Mix well until it forms a smooth ball. Form into 10 balls and chill. Mix 1 cup granulated and 1 cup powdered sugar. On countertop, sprinkle a spoonful of sugar mixture, place 1 ball on the sugar, add more sugar on top, roll out ball. Roll until dough is 1/8" thick, forming a circle. Cut the circle into 8 pie-shaped wedges. Fill the wide end of each wedge with 1 level teaspoon of filling. Roll from wide end to the point. Continue with all the balls. Place on greased cookie sheets. Bake at 325 F for 15 minutes.