Dough (2 hours or the day before)

4 cups all-purpose flour
1 teaspoon salt
1 cup butter
1  8-oz. container sour cream
2 egg yolks, save whites for filling
1 tablespoon lemon juice
confectioners sugar

Combine flour and salt in a bowl. Cut in butter til grainy.
In small bowl, combine sour cream, yolks and juice. Blend
into flour and knead until smooth. Put on plastic wrap and
form into a 6 x 8-inch rectangle. Wrap and refrigerate at
least 2 hours.

FILLING
2 egg whites
1/2 cup sugar
1 cup walnuts, minced
1 1/2 teaspoons cinnamon
1/4 teaspoon salt

Whip whites til stiff but not dry. Gradually whip in sugar to
form meringue. Whip til it holds soft peaks. Fold in remaining
ingredients. Set aside.

Preheat oven to 350° F.

Roll dough into thin rectangle, maximum 1/8-inch thick. Trim
edges to 24 x 15. Cut dough in 3 inch squares and dust with
confectioners sugar. Place rounded teaspoon of filling in center
of each square. Fold 2 opposite ends over each other and
press together lightly. Bake on nonstick baking sheet for 30
minutes or until browned.