Knead a dough from the flour, egg yolk, the soft butter and the sour cream (put everything in a bowl, there is no sugar on the dough!) With the dough hook of the hand mixer. It has its very own elastic consistency.
For the filling, beat the egg whites with sugar until stiff and fold in the nuts with the whisk.
Gradually form walnut-sized balls out of the dough (I first make a roll and cut it into pieces and then roll the balls, not all at once otherwise the balls will dry too much), results in about 60-70 pieces. That sounds like a lot, but you can also eat a lot of it because you can`t stop eating.
Roll out each ball with flour (you still need quite a lot of flour) very thinly (the rolled out piece can be very uneven). Spread some of the filling on top with a normal knife and roll up loosely by lifting a corner of the dough. Place on a baking sheet lined with baking paper. About 18 croissants fit on a rectangular tray. I always bake with hot air for about 160 degrees for 20 minutes. They should stay nice and bright. They rise airily when baked.
After cooling, dust with icing sugar. Well packaged, they will keep for up to 2 weeks.
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