Preheat oven to 190 °C. Briefly stir flour with butter, sour cream and salt. Shape into a flat dough log and let rest overnight in the refrigerator, wrapped in cling film. Filling: Boil whipped cream and sugar, stir in nuts, let cool and season with a dash of rum. Roll out short pastry 2 mm thick, cut into 7 cm squares. Place a teaspoon of filling in the center of each, brush edges with water and shape into a triangle. Press edges together well. Brush with whisked egg yolk and bake for about 15 minutes until golden brown.
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