2 C flour
1 C cold butter
1 C sour cream
1 egg white
1 tsp vanilla extract
½ C sugar
1 C chopped pecans
1-¼ C confectioners’ sugar
2 tbsp milk
Place flour in a large bowl and cut in butter until crumbly. Stir in sour cream. Wrap in plastic wrap and refrigerate for an hour or two or until easy to handle.
In a small bowl, beat egg white and vanilla on medium speed until soft peaks form. Gradually beat in sugar on high until stiff peaks form. Fold in pecans.
Divide dough into four portions. Roll each into 12×6 rectangle and place on an ungreased cookie sheet. Spread one-fourth of the egg mixture lengthwise down the center. Fold in sides of pastry to meet in the center. Repeat.
Bake on 375 for 18-22 minutes or until lightly browned. Combine confectioners’ sugar and milk, drizzle over warm pastries.
*Taste of Home Magazine* ❤ Joanna Schaper