Raspberry Strudel

One word: DELICIOUS!!!

1 cup cold butter
2 cups flour
1/2 cup sour cream
1 egg, separated
1 cup raspberry preserves
30 Vanilla Wafers, crushed

Glaze:
1/2 cup powdered sugar
2-3 t. milk
1/8 t. vanilla

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 and wrap in plastic. Refrigerate several hours or overnight. On a floured surface, roll each portion of dough into a 12-inch square. Spread with preserves. Sprinkle crushed vanilla wafers over preserves. Roll-up jelly-roll style and seal the seam. Place seam side down on a greased baking sheet. Cut width-wise with a sharp knife 3/4 of the way through dough every 1 inch. Beat egg white until foamy; brush over pastry. Bake @ 350 for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over pastries.