Ingredients
2 cups all-purpose flour1 cup cold butter, cubed1 cup sour creamFILLING:1 large egg white, room temperature1 teaspoon vanilla extract1/2 cup sugar1 cup chopped pecansICING:1-1/4 cups confectioners’ sugar2 tablespoons 2% milk
Preparation
Place flour in a large bowl; cut in butter until crumbly. Stir in sour cream. Shape into a disk (mixture will be crumbly). Wrap and refrigerate overnight.
In a small bowl, beat egg white and vanilla on medium speed until soft peaks form. Gradually beat in sugar on high until stiff peaks form. Fold in pecans.
Divide dough into 4 portions. Roll 1 portion into a 12x6-in. rectangle; place on an ungreased rimmed baking sheet (keep remaining dough refrigerated). Spread a fourth of the filling lengthwise down the center. Fold in sides of pastry to meet in the center; pinch seam to seal. Repeat with remaining dough and filling.
Bake at 375° for 18-22 minutes or until lightly browned. Combine confectioners’ sugar and milk; drizzle over warm pastries.
