Yield 3 dozen
2 cups all-purpose flour
1/8 tsp salt
1 cup cold butter
1 egg, separated
2/3 cup sour cream
½ tsp vanilla extract
1 cup finely chopped peeled tart apple
1/3 cup finely chopped walnuts
¼ cup raisins, chopped
2/3 cup sugar
1 tsp ground cinnamon
In a large bowl, combine flour and salt, cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk, sour cream and vanilla, add to crumb mixture and mix well. Cover and refrigerate for 4 hours or overnight.
Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Combine the apples, walnuts, raisins, sugar and cinnamon, sprinkle ½ cup over each circle. Cut each circle into 12 wedges.
Roll up each wedge from the wide end and place point side down 1 in. apart on greased baking sheet. Curve ends to form crescents. Whisk egg white until foamy, brush over crescents.
Bake at 350 for 22-25 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.
One of my older TOH Books.
Papas Cutting Board 