Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

2 pkgs. dry yeast
1/2 pt. sour cream
4 heaping c. flour
1 1/2 t. salt
1/2 c. sugar
6 egg yolks
2 egg whites (put 4 egg whites aside for nut filling)
1 c. milk
3/4 lb. plus 1/8 lb. butter (3 1/2 sticks)
1 heaping c. flour

FILLING #1
4 egg whites
1 c. ground nuts
1/2 c. sugar
raisins (optional)

FILLING #2
1 lb. dry cottage cheese (or ricotta)
1/2 c. sugar, or to taste
cinnamon
raisins
1 egg

FILLING #3
1 can poppy seed paste

Dissolve yeast into sour cream. In a large bowl put 4 heaping cups flour, salt, sugar and egg yolks. Blend this mixture. Add milk gradually and mixing constantly, add yeast mixture. Set aside. Cut butter into 1 heaping cup flour. Roll batter on well floured board into 12" square; roll butter mixture into it. Fold like envelope and re-roll 4-8 times until butter is well dissolved into original batter. Divide into 3 and wrap each in foil; refrigerate 10 hours. Roll each piece into 2-foot square, cut into 25 squares with heated knife. Work on well floured board.

Filling #1: Dissolve 4 egg whites into sugar/nut mixture to make a paste. Put 1 teaspoon into each square; roll into horn and curve slightly.

Filling #2: Combine ingredients. Put 1 teaspoon in middle; pull up 4 corners into center and pinch into squares.

Filling #3: Put 1 teaspoon into each square; roll into horn and curve slightly.

Each mixture is sufficient for only one 2-foot square. Brush pastry with 2 egg whites. Bake on well greased cookie sheet at 350° or 375° for 30 minutes or until brown.