Hungarian Nut Horns

1. 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. 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. 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. 4

   Place on parchment-lined

5. 5

   . Bake at 375u00b0 for 12-14 minutes or until lightly browned. Remove to wire racks.

* Per serving · 4 servings · Values may vary.