Hungarian Nut Horns

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0-115u0b0)
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1-1/2 cups cold butter, cubed
• 3 large egg yolks, lightly beaten
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• Confectioners' sugar
• 3 large egg whites
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1-1/2 cups ground walnuts

1. 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).
2. 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.
3. 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.
4. Place on parchment-lined
5. . Bake at 375u0b0 for 12-14 minutes or until lightly browned. Remove to wire racks.

active dry yeast, warm water, allpurpose, salt, cold butter, egg yolks, sour cream, vanilla, confectioners, egg whites, sugar, vanilla, ground walnuts

Taken from www.tasteofhome.com/recipes/hungarian-nut-horns/ (may not work)