In a large bowl pour the flour and the butter, cut into large pieces. Grind hands. In a small bowl with a spoon mix the egg yolks, sour cream, salt and vanilla powder. In another small bowl put yeast, 1 tbsp flour, 1 tbsp sugar and 1/4 cup lukewarm milk. Allow to stand for approximately 2 minutes. To flour mixture add the second and third mixtures. With hands mix the ingredients. Transfer dough to a work surface. Place remaining cup lukewarm milk in a separate bowl. Constantly wet hands with him and knead the dough a few minutes to be smooth. The dough is shaped into a ball. Returns to the bowl, cover with foil and set aside to rest for about 30 minutes. Meanwhile, prepare the filling. Kernels are ground finely in a food processor and mix with sugar, cardamom powder and vanilla. Mix well. Dough is divided into 36 balls, each weighing '50 Each ball is rolled into a circle with a diameter of 10 cm. Circle is placed on the palm and in the center is filled with 2 tbsp stuffing. Sealed from the left and right edges to the center to get crescent. Sealed shekerbura should be slightly plump the filling, not flat. With the thumb and forefinger is pinched and twisted ends. Arranged on a tray on baking paper (all). Using tweezers decorate one by one. Bake on middle BBQ in preheated oven to 150 C for about 20 minutes, or until the edges begin to change color, and the bottom is light brown - their tops should be bright. If not decorate cakes with tweezers, sprinkle with powdered sugar after cool. * If you use raw hazelnuts - a large skillet over medium heat bake, stirring occasionally, until beginning to to hatch, about 10 minutes. Careful not to burn nuts. * The walnuts peel by pouring a little on the kitchen counter and rubbing sore (not peel completely, but it is not fatal). * Almonds are placed in a pan and pour boiling water as you cover their tops. Boil for 2 minutes, but not more, because they will soften too much. Drain off the water, dry and sliding peel (between thumb and fingers).