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Place flour in a large bowl, cut in butter until crumbly. Stir in sour cream. Wrap in plastic wrap--refrigerate 1 - 1 1/2 hours or until easy to handle.
In a small bowl, beat egg white & vanilla on med speed until soft peaks form. Gradually beat in sugar on high speed until stiff peaks form. Fold in pecans.
Divide dough into 4 portions. Roll one portion into a 12 x 6 rectangle; place on ungreased cookie sheet. Spread 1/4 of the filling mixture down center. Fold in side of pastry to meet in the center. Repeat for all portions.
Bake at 375 for 18 - 22 min. or until lightly browned.
combine powdered sugar & milk; drizzle over warm pastry.
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