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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