*** This recipe is online at http://orthodoxkitchen.com/recipes/flaky-sweetheart-crescents/ ***

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   Flaky Sweetheart Crescents
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Serves 32 

Ingredients
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4 cups flour
1/2 tsp. salt
1 cup butter or margarine
3 eggs (separated)
1/2 cup sour cream
2 tsp. vanilla
1 package dry yeast
1 cup sugar
3/4 cup pecans or walnuts (ground)
confectioner's sugar, as needed


Instructions
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Dough:
Sift together flour and salt into a large bowl.  Cut in butter or margarine until
particles are the size of peas.
Blend together 3 egg yolks and 1/2 cup sour cream.  Add 1 tsp vanilla and dry yeast.  Mix
well.  Add to flour-butter mixture.
Divide dough into 4 parts.
Pecan/Walnut Filling:
Beat 3 egg whites until stiff straight peaks form when beater is raised.  Add granulated
sugar, nuts, and 1 tsp vanilla.  Mix until well blended.
Roll out each quarter of the dough on a board which has been sprinkled with
confectioner's sugar.  Roll to an 11 inch circle about 1/8" thick; cut into 8 wedges. 
Spread with nut filling.  Roll each wedge, starting with the wide end and rolling to
point.  The filling will ooze out and it will be a little messy but this is alright.
Place point side down on greased baking sheet, curving ends to form crescent shape.  Bake
in moderate oven (350 degees) 25-30 minutes until lightly browned.  Cool on a wire rack.