Swiss Meringue Horns
4 cups flour
1/2 tsp. salt
1 pkg dry yeast
1 1/4 cups margarine or butter
Yolks of 3 large eggs
1/2 cup sour cream
1 tsp. vanilla
About 3/4 cup icing sugar for rolling dough
Filling
Whites of 3 large eggs
1 cup granulated sugar
1 tsp. vanilla
Dough - Mix flour, salt and yeast as pastry. Add egg yolks, sour cream and vanilla. Divide dough into 10 and roll into balls. Refrigerate while preparing filling.
Filling - Beat eggs whites, gradually adding sugar and vanilla.
Roll out the dough one ball at a time using icing sugar instead of flour into a 10 or 11 inch circle. Spread 1/4 cup meringue mixture over the dough and sprinkle with one tblsp of chopped nuts. Cut circle into 12 wedges and roll up.
Bake 12 to 15 minutes in a 350F. oven
Annies' Notes - Mix 1/4 cup of egg white at a time in a small mixmaster bowl and spread on ly 1/8 inch on dough or it comes out the edges too far