7 g dry active yeast
2 cups sifted flour
1/2 cup margarine
2 egg yolks
1/2 cup sour cream
melted margarine , for greasing
1 cup finely chopped walnuts
1/2 cup granulated sugar
1 1/2 teaspoon vanilla extract
2 egg whites , stiff beaten
Put flour into large bowl. Mix in yeast. Cut in margarine until mixture is crumbly.
Add egg yolks and sour cream, mix well. Form into a ball.
On lightly floured bench, knead dough until smooth, about 8 minutes. Divide dough into 3 equal parts. Wrap in plastic wrap. Chill in refrigerator for 1 hour.
Combine walnuts, sugar and vanilla. Fold in stiffly beaten egg whites. Set aside.
On dust bench with confectioners sugar, roll each part of dough into an 8 inch circle, cut each into 8 pie-shape wedges.
Fill wide end of each wedge with 1 tablespoon filling. Roll up from wide end to point of wedge. Place on lightly greased cookie sheet.
Bake at 375 degrees F about 25 minutes or golden brown. Dust lightly with confectioners sugar.