Ukrainian almond crescents

2 c  To 2 1/2 c unbleached white
           -flour
      1 pk Dry yeast (about 1 Tbs)
      1 c  Sweet butter, room temp
      2    Egg yolks, beaten
    3/4 c  Sour cream
           Filling:
      2 c  Almonds, toasted and
           -coarsley ground
    2/3 c  To 3/4 c brown sugar, firmly
           -packed
      2    Egg whites
      1 pn Of salt
 
  From "Sundays at Moosewood Restaurant." Yields 24
  pastries
  
  Rogaliki, which means  "little horns," are a specialty
  of the southern Ukraine.  They are flaky pastries
  stuffed with sugar and nuts, and I warn you, they can
  be addictive.  Although I am seldom interested in
  sweets, these are "devilish horns," tempting even me
  to eat just one more!
  
  Pastry:
  
  For the pastry, mix together the flour and yeast in a
  med bowl.  Cut in the butter with a pastry fork until
  the mixture resembles coarse meal. Stir in the egg
  yolks and sour cream and mix well.  The mixture will
  still be crumbly.  Form the dough into a ball using
  your hands, working it as little as possible.  The
  less you knead, the more tender the pastry will be.
  The dough will be tacky.  Wrap it in waxed paper and
  chill it for at least 2 hours.
  
  Prepare the filling by combining the ground almonds
  and sugar in a small bowl.  Beat together the egg
  whites and salt until stiff, but not dry, and
  carefully fold them into the nut mixture.
  
  Preheat the oven to 375F.  When the dough is
  thoroughly chilled, divide it into three balls.  Using
  a floured rolling pin, roll out three circles about
  1/8" thick.  Work on a well-floured surface to prevent
  the dough from sticking.  Cut each circle into eight
  pie-shaped wedges and spread the wedges with the
  filling.  Starting at the wide end, roll each wedge up
  like a little croissant and then pull the ends into a
  curve to form a "horn." Make sure the point is on the
  bottom so the "horns" will not open up while baking.
  
  Place the almond crescents on a lightly oiled baking
  sheet and bake for about 30 - 40 min, until golden and
  puffed.