Strudel Sticks

1 cup cold butter
2 cups all-purpose flour
1/2 cup sour cream
1 egg, separated
1 cup peach or apricot preserves, divided
30 vanilla wafers, crushed
1/2 cup flaked coconut
20 pecan halves

Glaze:
1/2 cup confectioners' sugar
2 to 3 teaspoons milk
1/8 teaspoon vanilla extract

In a bowl, cut butter into flour until mixture resembles coarse crumbs. Combine sour cream and egg yolk; add to flour mixture, stirring with a fork to form a soft dough.

Divide in half; wrap in plastic wrap. Refrigerate several hours or overnight. On a floured surface, roll each portion of dough into a 12-in. square.

Spread with preserves. Combine crushed wafers and coconut; sprinkle over preserves. Roll up jelly-roll style; seal seam. Place seam side down on a greased baking sheet.

Cut widthwise with a sharp knife three-fourths of the way through dough every 1 in. Beat egg white until foamy; brush over pastry.

Place a pecan half on each slice. Bake at 350° for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over pastries. Makes 2 pastries.