Filled Sweet Butter Horns
4 c. flour
1 cake compressed yeast
5 egg yolks (save whites for filling)
1 tsp. salt
1 1/2c. butter/margarine
1/4 c. sour cream
1 tsp. vanilla extract

Filling:
5 egg whites
1 tsp. vanilla extract
1 c. nut meats, ground
1 c. sugar
1/2 tsp. almond extract
Beat egg qhites until stiff. Add sugar gradually while still beating. Do this beating in a vigorous whole hearted manner. Carefully fold in vanilla, almond extract and ground nut meats.

For Butterhorn assembly:
Sift flour and salt together. Add yeast, which has been crumbled into small bits, and butter. Blend together with pastry blender or tips of fingers until mixture resembles fine corn meal. Combine sour cream, egg yolks and vanilla. Add to flour mixture and mix thoroughly. Divide the dough into 6 portions and roll out each into a 9-inch circle. Divide filling into 6 equal portions and spread on circles of dough. Cut each circle in a 12 pie-shaped wedges and roll each one from the outside to the pointed end. Arrange on a baking sheet with the point end under. Bake immediately in a 325 degree oven for 30 minutes. Makes 6 dozen butterhorns.