Hungarian Butterhorns

• 4 c. flour
• 1 envelope dry yeast
• 1 1/4 c. butter
• 2 tsp. vanilla extract
• 2/3 c. sour cream
• 3 egg whites
• 1 tsp. vanilla extract
• 1 c. ground walnuts
• 1 tsp. salt
• 3 eggs, yolks beaten
• 3/4 c. sugar

1. Sift flour and salt into bowl.
2. Stir in dry yeast.
3. Cut in butter until crumbly.
4. Add egg yolks, 2 teaspoons vanilla and sour cream; mix well.
5. Chill for 1 hour.
6. Beat egg whites in mixing bowl until stiff peaks form.
7. Add 3/4 cup sugar gradually, beating constantly.
8. Stir in 1 teaspoon vanilla.
9. Fold in walnuts.
10. Divide dough into 4 portions.
11. Roll 1 portion at a time into circle on surface sprinkled with confectioners sugar and granulated sugar. Spread each circle with 1/4 of the filling.
12. Cut into wedges. Roll from wide ends to enclose filling.
13. Place point side down on ungreased baking sheet.
14. Bake at 350u0b0 for 12 to 15 minutes or until golden brown.
15. Remove to wire rack to cool.
16. Store in airtight container.

flour, yeast, butter, vanilla extract, sour cream, egg whites, vanilla extract, ground walnuts, salt, eggs, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=900335 (may not work)