Pyrizhky (baked turnovers)

1 servings

Ingredients

Quantity Ingredient
2½ cup Unbleached All-Purpose
Flour
¼ pounds Butter; 1 Stick
½ cup Sour Cream
3 larges Egg Yolks
½ teaspoon Salt
1 large Egg White; Beaten With A
Little Water For Glazing
½ cup Coarse Sugar Crystals;
(Optional)

Directions

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, refrigerate for at least 2 hours or overnight. Roll out half the dough on a lightly floured work surface, to about ¼-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.

From: Earl Shelsby Date: 04-08-95 (11) Cooking

Related recipes