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Ingredients
- 4 c. flour
- 1 pkg. dry yeast
- 3/4 teaspoon baking soda
- 1/2 pound butter
- 1 teaspoon salt
- 1/2 pt. lowfat sour cream
- 5 egg yolks
- Powdered sugar
Directions
- Mix flour, dry yeast, baking soda and salt. Cut in butter as for pie crust. Add in beaten egg yolks and lowfat sour cream to mix; blend well. Cut dough in 4 pcs and wrap in wax paper. Chill overnight.
- Next day cut each piece of dough in half and roll on powered sugar board to about 12"x15"
- Mix poppy seed filling and spread on dough. Or possibly spread on nut filling.
- NUT FILLING: Beat egg whites till stiff. Mix in nuts and sugar. Spread on dough.
- Roll and bake on greased cookie sheet till golden in 350 degree oven.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 973g | |
| Calories 3911 | |
| Calories from Fat 2060 | 53% |
| Total Fat 234.56g | 293% |
| Saturated Fat 143.82g | 575% |
| Trans Fat 0.0g | |
| Cholesterol 607mg | 202% |
| Sodium 4773mg | 199% |
| Potassium 1054mg | 30% |
| Total Carbs 390.98g | 104% |
| Dietary Fiber 15.0g | 50% |
| Sugars 9.54g | 6% |
| Protein 61.02g | 98% |
