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Preheat your oven to 350F/180C and line your baking sheets with parchment paper.
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Whip your softened butter together with sour cream and vanilla in a large bowl. Add flour in small portions and continue mixing. Empty the contents of the bowl on floured surface and continue kneading until you have smooth and pliable dough adding a bit more flour if sticky. Cover and let sit for 10 min.
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While your dough is resting chop the walnuts finely or process them in a food processor, mix with sugar and cinnamon and set aside. Make sure your honey is spreadable, heat if needed to achieve the right consistency.
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Divide your dough into 4 parts and rolls out each individually into a circle. The dough shouldn’t be thicker than 1 cm. Brush honey on it and divide into 8 or 16 even triangles.
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Now sprinkle ¼ of the nut/cinnamon mixture on your circle. Roll up each triangle starting from the wide end towards the centre of the circle.
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Arrange the cookies on a parchment lined baking sheet, brush them with the egg wash and bake them for 25-30 minutes.
