| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Russian | Desserts, Christmas, Russian | 10 | Servings |
INGREDIENTS
| 2 1/2 | c | Unbleached All-Purpose Flour |
| 1/4 | lb | Butter; 1 Stick |
| 1/2 | c | Sour Cream |
| 3 | lg | Egg Yolks |
| 1/2 | ts | Salt |
| 1 | lg | Egg White; Beaten With A Little Water For Glazing |
| 1/2 | c | Coarse Sugar Crystals; (Optional) |
INSTRUCTIONS
Combine the flour and cold butter in a processor or cut the butter with a pastry cutter into coarse crumbs. Add the egg yolks, salt, and cream and process or knead lightly until the dough forms a ball. Cut in half, wrapping each have in plastic wrap, refigerate for at least 2 hours or overnight. Roll out half the dough on a lightly floured work surface, to about 1/4-inch thickness. Cut into rounds with a 3-inch cutter or wine glass. Place a spoonful of the filling on one side of each round, fold the top over, brush with a little of the egg glaze and seal with a fork or pastry cutter for a fancy edge. Place each turnover on a lightly greased or non-stick baking sheet and brush with the glaze then sprinkle with the sugar crystals. Bake in a preheated 375 Degree F. oven for about 20 minutes. Cool on wire racks. NOTE: This is a short dough so a non-stick baking sheet would be the best. If it is not available, brush as little grease on the sheet as possible using a pastry brush or new paint brush. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/day.zip
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