This delicate sour cream pastry filled with nuts, raisins, and cinnamon offers the perfect light dessert with tea.
1. In large bowl, beat 1 cup margarine 30 seconds. Add 2 tablespoons sugar; beat until light and fluffy. Add sour cream and egg yolk. Beat well. Stir in flour and salt with wooden spoon until combined. Cover and chill 1 hour or until dough is easy to handle.
2. For filling, combine nuts, raisins, 1/2 cup sugar, 1/4 cup butter, and cinnamon; set aside.
3. Divide dough into fourths. On lightly floured surface, roll 1/4 dough to 10-inch circle. Spread 1/4 nut mixture over circle. Cut dough into 12 wedges. Roll up each wedge, starting at wide end. Repeat.
4. Place 2 inches apart on foil-lined cookie sheet. Bake in 350 degrees F oven 25 minutes. Cool on sheet 1 minute. Transfer to wire rack to cool. Sprinkle with powdered sugar. Makes about 48.