Preheat your oven to 350°F (180°C). In a mixing bowl, combine softened unsalted butter, sour cream, and a splash of vanilla extract. Beat until smooth and creamy. Gradually add flour, mixing until a pliable dough forms. Knead lightly if sticky. Cover and let rest for 10 minutes.

Finely chop the walnuts and mix in granulated sugar and cinnamon. Warm the honey slightly to make it easier to spread.

Divide the dough into four pieces. Roll one piece into a circle about 1 cm thick. Brush honey over the dough, sprinkle with one-fourth of the walnut mixture, pressing gently.

Slice the circle into 16 triangles. Roll each triangle from the wide end to form crescent shapes. Place on a parchment-lined baking sheet.

Brush the tops with egg wash and bake for 25 to 30 minutes until golden brown.