Recipe

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• 4 cup flour
• 1 package yeast
• 2-1/2 stick butter
• 3 egg yolks
• 1 cup sour cream
• 1 tsp vanilla
• 3 egg whites
• 1 tsp vanilla
• 1 cup sugar
• 1 cup ground pecans
• powdered sugar

• 1 For Dough:
• 2 Crumble yeast into flour. Cut up butter into tablespoon size pieces. Cut butter into flour using fork. Add yolks, vanilla, and sour cream. Mix well with hands.
• 3 Divide into 6 balls. Refrigerate.
• 4 For Filling:
• 5 Beat egg whites. Add sugar slowly while mixing. Add vanilla. Mix in nuts by hand.
• 6 Roll out dough into a circle. Cut into 12 even wedges. Spread some of the filling onto each wedge. Roll each wedge from widest end to the point (similar to a croissant. Place on ungreased cookie sheet and bake at 325.F for 10 minutes.
• 7 Transfer to wire rack to cool. Sift powdered sugar over butter horns when cool.