Hungarian Nut Crescents  (from the Geauga  Club Cooks in
Cleveland)

2 cups unsifted all-purpose flouw
1/8 Tsp salt
1 Cup butter or margarine
2/3 Cup sour Cream
1 Egg Yolk

Nut filling

1/2 Tsp. Vanilla
2/3 Cup chopped Nuts
2/3 Cup Sugar
1 Tsp. Cinnamon
1 Egg White slightly beaten

Mix flour and salt in bowl. Cut in butter with Pastry blender until
mixture resembles course crumbs. Blend sour cream, egg yolk and vanilla.

Gradually add flour mixture , mixing well.  Chill until firm enough to
handle…about 3 to 4 hours.  Divide dough into three (3) parts.  On
lightly floured board, roll each part into a 9 or 10 inch circle…about
1/8 inch thick.  Cut each circle into 12 wedges. Roll from the widest end
to the point.  Brush with egg white and sprinkle with remaining nut
mixture.  Bake on greased baking sheet at 350 degrees for 18/20 minurts.

Roll out dough 1/8" thick  NOT 1 1/8" and once you have cut the 12 wedges
then put in filling and roll from largest part of triangle to tip.  If you
use other filling than nut, there is no need to put nuts on top of kifli.

Makes 3 dozen cookies.

If you wish you can make these bigger by rolling dough to about 1and 1/8
inch thick..cut into 2 or 3 inch squares. Fill with nut, prune or apricot
filling.  Pinch two opposite sides together and place on baking sheet.  

Brush with egg white and sprinkle with granulated sugar and bake at 350
degrees until golden brown.  Check in 10 to 12 minutes.  If you wish, you
can omit the granulated sugar and after kiflies cool, you can sprinkle
with powdered sugar before serving.  Either version is acceptable and very
delicious.  ENJOY.