Kiefle

1/4 cup warm water (110 degrees)
1 package ( 1/4 ounce) dry yeast
1 1/2 teaspoons sugar
4 cups all-purpose flour
1 1/2 cups (3 sticks) unsalted butter, slightly softened
4 egg yolks
1/2 cup plus 1 1/2 tablespoons sour cream

Filling:

4 egg whites
1/2 to 3/4 cup sugar
1 teaspoon vanilla
3 cups finely ground walnuts or pecans

To proof the yeast, place the water in a small bowl and sprinkle
with the yeast and sugar. Set aside until mixture swells and
becomes bubbly, about 5 to 10 minutes. Meanwhile, in a large
bowl, blend together the flour and butter, using a pastry
blender or two knives.

In a mixing bowl, beat the egg yolks. Add the sour cream and
blend thoroughly. To the flour mixture, add the egg mixture
alternately with the yeast mixture. Handle gently and shape into
a ball. Wrap dough in plastic wrap and chill overnight.

To prepare the filling: In a medium mixing bowl, beat the egg
whites until stiff peaks form. Add the sugar a little at a time
until all sugar is incorporated. Add the vanilla and fold in the
nuts; set aside.

Preheat the oven to 400 degrees.

Remove dough from the refrigerator and divide it into 24 balls.
Roll each ball into a circle about 8 inches in diameter, using an
8-inch plate as a guide, if desired. Cut each circle into 8
pie-shaped pieces. Place about 1 1/2 teaspoons of the filling at
the wide end of each piece. Roll toward the center to encase
the filling and form a crescent shape, about 2 inches long.

Place kiefle on ungreased baking sheets. Bake for 15 minutes or
until lightly browned. Remove from oven and cool on a wire rack

Makes 8 dozen, 1 kiefle per serving.