Baked Turnover

Title: Pyrizhky (Baked Turnovers)

Categories: Desserts, Christmas, Russian

Servings: 10

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)

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

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

375 Degree F. oven for about 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.

MMMMM