INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
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Calories: 235
Calories From Fat: 116
Total Fat: 13.1g
Cholesterol: 85.7mg
Sodium: 135.3mg
Potassium: 63.3mg
Carbohydrates: 24.4g
Fiber: <1g
Sugar: <1g
Protein: 4.7g