Rogaliki
Recipe By : Moosewood Restaurant

2 to 2 1/2 cup flour
1 tablespoon active dry yeast
1 cup unsalted butter -- room temperature
2 egg yolks -- beaten
3/4 cup sour cream

---filling---
2 cups almonds, toasted -- coarsely chopped
1/2 to 3/4 cup dark brown sugar -- firmly packed
2 egg whites
pinch salt

These addictive little Polish sour-cream-and-almond crescents are one of my very best memories of childhood. This is the Moosewood Restaurant recipe, but it's near-identical to the authentic ones I grew up on:

PASTRY:
Mix flour and yeast in a medium bowl. Cut in the butter till mixture resembles coarse meal. Add remaining ingredients and mix well; dough will be crumbly. Form into a ball, but work dough as little as possible--the less kneading, the more tender the result. Wrap in waxed paper and chill at least 2 hr.

FILLING:
Combine almonds and sugar in a small bowl. Beat together egg whites and salt till stiff but not dry, and carefully fold into nut mixture.

ASSEMBLY:
Preheat oven to 375 F. Divide dough into three balls. Roll each on a generously floured board to about 1/8" thick. Cut resulting circles pie like into eight wedges.
Spread wedges with filling. Starting at wide end, roll as for croissants, tucking point of wedge underneath so rolls won't unroll during baking.
Place on a lightly oiled baking sheet and bake 30-40 min. or till golden and puffed.

Ana