Directions

Cut butter into flour and salt with pastry blender until mixture resembles coarse meal. Mix in sour cream. Shape into 4 balls, cover, and refrigerate overnight. Roll each ball into 15x9” rectangle. Spread ¼ of the filling down center of each rect. in 3” strip. Fold sides to meet over filling. Pinch ends to seal. Place on greased cookie sheet. Brush with slightly beaten egg white. Combine sugar and pecans and sprinkle over each kringle.

Bake @ 350 deg about 30 min.