Hungarian Cream Horns

4 cups flour
1/2 teaspoon salt
1/2 teaspoon vanilla
3 egg yolks -- slightly beaten
1/2 cup sour cream
1 cake yeast
1 1/2 cups butter or margarine

Sift flour and salt; crumble and rub yeast into flour.
Cut in butter; add vanilla, egg yolks and sour cream.
Dough will be stiff like pie crust when mixed.
Dredge board with powdered sugar.
Divide dough into 6 portions.
Roll each portion in a 9 inch circle and cut into 8 wedges. Place 1 teaspoon of filling on each wedge; large end.
Roll and bake at once in 400� F for 15 minutes.
Ice with mixture of powdered sugar, vanilla and cream.
Ice sparingly while warm.